Avocado and Beetroot Ladyfinger Fritters with Poached Egg

1In a mixing bowl, mash the ripe avocados (2) until smooth. Add the finely chopped onion (1 small), grated beetroot (1 medium), and chopped ladyfingers to the bowl and mix well.

2In a separate bowl, combine the wheat flour (100 g), salt, and pepper. Gradually add this dry mixture to the avocado mixture, stirring until well combined. If the mixture is too thick, add a little water to achieve a thick batter consistency.

3Heat oil in a frying pan over medium heat. Once hot, drop spoonfuls of the batter into the oil, flattening them slightly to form fritters. Fry until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.

4While the fritters are cooking, bring a small pot of water to a gentle simmer. Crack the eggs (2 large) into the simmering water and poach for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.

5To serve, place a few fritters on a plate, top each with a poached egg, and season with additional salt and pepper if desired.