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.