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Pea and potato fritters with poached eggs

Pea and potato fritters with poached eggs

Total Time
45 min
15 min
30 min
Topped with a soft poached egg, these flavour-packed fritters are light and delicate, and perfect to enjoy any time of the day.



500 g, cut into 3cm pieces

Frozen green peas

2½ cup(s), (300g)

Fresh chives

2 tbs, finely chopped

Fresh flat-leaf parsley

2 tbs, finely chopped

97% fat-free cottage cheese

¼ cup(s), (60g)


5 medium


3 tsp, white

Mixed salad leaves

4 cup(s), (120g)

Oil spray

2 x 3 second spray(s)


  1. Cook potatoes in a medium saucepan of boiling, salted water for 15-20 minutes until tender, adding the peas for the last 2 minutes of cooking. Drain and roughly mash potatoes and peas together.
  2. Preheat oven to 150°C.
  3. Place potato and pea mash, chives, parsley, cottage cheese and 1 egg in a large bowl. Season with salt and pepper and mix well. Shape mixture into 8 patties. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook 4 patties for 2 minutes on each side or until golden. Transfer to a baking paper-lined tray and keep warm in oven. Repeat to cook remaining patties.
  4. Bring a large saucepan of water to a simmer and add vinegar. Carefully crack 1 egg into a cup, then slide egg into water. Repeat with remaining eggs. Poach eggs for about 3 minutes or until egg whites are set and yolks are still soft. Using a slotted spoon, transfer eggs to a plate lined with paper towels.
  5. Serve fritters topped with a poached egg and salad leaves on the side. Season with salt and pepper.


Uncooked patties can be frozen for up to 1 month. Freeze in a single layer in a baking paper-lined airtight container. Thaw patties overnight in the refrigerator before cooking.