Carrot fritters with carrot top pesto and poached egg

Method: 

Start with making the pesto. Add all the ingredients to a food processor bowl and blitz until smooth.  Taste and add more seasoning if needed. 

Add the grated carrots to a large mixing bowl. Add the cornflower, the spices, salt and pepper and  toss all together until the carrots are well coated. Add the eggs and use a spatula to combine them  with the rest.  

Warm up 3 tablespoons of oil in a big frying pan over a medium heat. Add 2 tablespoons of carrot  batter for one fritter to the pan and fry for about 4 minutes on each side. Turn the heat down if the  oil starts burning. The fritters should be golden brown and cooked all the way through. Transfer the  cooked fritters to a plate with a piece of paper towel. 

Finally, poach the eggs. Bring a deep saucepan of water to a boil. Add the vinegar. Stir the water,  crack the egg and carefully tip it into the centre of the saucepan. Turn the heat slightly down and  cook for 3-4 minutes. Lift the egg out and drain it on a piece of paper towel. Repeat with the  remaining 5 eggs. You can cook 2-3 eggs at the same time. 

Serve the fritters with carrot top pesto and poached eggs.