• Serves 2
  • 200g frozen peas
  • 2 spring onions, roughly chopped
  • 1/2 tsp chilli flakes
  • 2 garlic cloves, peeled
  • 70g buckwheat flour
  • 3 large eggs
  • Salt and pepper
  • Coconut oil for frying
  • 1 large avocado
  • 1/2 lime, juiced
  • 1 tsp apple cider vinegar

1. Blanch the peas in a bowl of boiling water for 1 minute, then drain.
2. Blitz the peas, spring onions, chilli flakes, garlic, buckwheat flour and 1 of the eggs together in a food processor with a pinch of salt and pepper until chunky but combined.
3. Heat half a tsp of coconut oil in a small frying pan. Using your hands or a spoon, add a palm sized ball of mixture to the pan and cook for a few minutes until golden. Carefully flip it over and cook on the other side in the same way.
4. Repeat until all the mixture has gone - this should make 4 fritters.
5. Cut the avocado in half, removing the stone and skin. Place the flesh in a bowl and mash with a fork. Add the lime juice and a good pinch of salt. Mix together and set to the side.
6. Boil a small saucepan of water, enough to ensure the water is at least 4cm deep. Add the apple cider vinegar to the water. When at a high simmer, crack the eggs individually into the pan, a little apart, poaching for 2-3 minutes, or a few minutes longer for hard yolks. Remove with a slotted spoon.
7. To serve, place one fritter per plate, top with half the mashed avocado and sandwich together with another fritter. Top each stack with a poached egg.



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