Recipes Chickpea and lentil fritters with poached egg Ingredients 1 egg 1 pinch chilli flakes For the fritters Small handful of chives, finely chopped tsp dried Italian herbs 5ml olive oil Salt and pepper 150g cooked green lentils, drained 150g cooked chickpeas, drained red onion, finely chopped 1 small handful of flat-leaf parsley, finely chopped Method 1 Add all the fritter ingredients, except the olive oil, to a large bowl and mash with a potato masher until slightly lumpy. 2 Half fill a small saucepan with water and bring to a simmer. Crack in the egg and poach for 3-4 minutes, then remove with a skimmer or slotted serving spoon. 3 Set a frying pan over a medium heat and add the olive oil. 30g plain flour Juice of lemon For the salad 3 leaves romaine lettuce 7.5cm piece of cucumber, chopped 5 seedless green grapes, halved 4 Add 2 tbsp of fritter mixture to the pan, press down with a spatula and cook for 3-5 minutes on each side until golden. Repeat with the remaining mixture you should have 4-5 fritters in total. 5 Arrange the side salad on a serving plate before topping with the crispy fritters and poached egg. Scatter with the chilli flakes and serve. SERVES 1 Extracted from The Fitness Chef: Lose Weight Without Losing Your Mind by Graeme Tomlinson (Ebury Press, 16.99)