Sweet Potato and Carrot Fritters with Rocket Salad and Poached Egg with Rocket Salad and Poached Egg

Finely slice the red onion.

Peel and finely chop the garlic.

Peel and grate the carrot and sweet potato.

Finely chop the coriander.

Halve and juice the lemon. Reserve the correct amount of juice.

Mix together the lemon juice, half of the coriander and the yogurt together in a bowl. Season with salt and pepper and place in the fridge to rest.

Heat half of the olive oil in a pan.

Add the onion, garlic, mustard seeds and chili flakes to the pan. Saute the onion until softened.

Put aside 1 egg per person. In another bowl, whisk together the remaining eggs, the coconut milk and almond flour until well combined.

Remove the onions from the heat and set aside.

Stir the carrot, remaining coriander and sweet potato through the batter mixture and season well with salt and pepper.

Stir the sauteed onion mixture through the batter mixture until well combined.

Bring a saucepan of water to the boil.

Heat the remaining oil in a large frying pan over medium-high heat.

Spoon the fritter mixture into the pan and press down into a pancake-like shape. Cook for 2-3 minutes on each side, or until golden and cooked through.

Repeat with the remaining batter, adding a little oil between batches if needed.

Distribute the rocket among serving plates.

When the water in the saucepan is boiling, stir clockwise until a small whirlpool forms.

Quickly crack the egg into the middle of the swirling water and allow to poach to your liking.

Distribute the fritters among serving plates, served atop the fresh rocket.

Using a slotted spoon, remove the egg from the saucepan and serve atop the fritters.

Serve fritters with yogurt dressing.