Bulgur & spinach fritters with eggs & tomato chutney

• bulgur wheat↗100g g
• spinach↗250g g
• ground cumin↗2 tsp tsp
• onion↗1

  finely chopped (reserve 2 tbsp for the chutney)

• garlic clove↗1

  chopped

• fresh breadcrumb↗85g g
• eggs↗5

  1 beaten

• vegetable oil↗1 tbsp tbsp

  plus extra

• sugar↗5 tbsp tbsp
• white wine vinegar↗50ml ml
• finely chopped onion2 tbsp tbsp

  (see above)

• cherry tomato↗250g g

  halved or quartered

• salad leaves↗

  to serve

Step-by-step instructions

1. 1

   First make the chutney. In a small saucepan, heat the sugar, vinegar and some salt. Boil for 1 min, then add the onion and tomatoes. Simmer for 1 min, then remove from the heat and set aside.

2. 2

   Boil the bulgur wheat in plenty of water until tender – about 5 mins. Drain well and tip into a bowl. Put the spinach in a colander and pour over boiling water from the kettle to wilt. Cool under the cold tap, then squeeze out as much water as you can. Chop and add to the bulgur with the cumin, onion, garlic and breadcrumbs. Tip half into a food processor and blitz until it forms a chunky paste. Return to the remaining half with the beaten egg and some seasoning. Mix together, then shape into 8 patties and chill until ready to cook.

3. 3

   Heat oven to 200C/180C fan/gas 6. Heat the oil in a wide frying pan, preferably non-stick, and fry the fritters in two batches until crisp on both sides. Meanwhile, lightly oil a 4-hole Yorkshire pudding tin and put in the oven to warm up for a few mins. Remove and carefully crack the remaining eggs into the holes, then bake for 3-4 mins until done to your liking. Use the tip of a knife to help lift out the eggs, then serve with the fritters, chutney and some salad leaves.