Curried-Carrot & Beetroot Latkes with Poached Egg and Avocado Salsa

Peel and grate the carrot, brown onion and beetroot.

Peel and chop the red onion, avocado, tomato and fresh coriander.

In a bowl, mix together the onion, avocado, tomato and coriander.

Squeeze a small amount of lime over the avocado salsa and place in the fridge until needed.

Bring a saucepan of water to the boil.

Separate the flour into two bowls and season with salt and pepper.

Add the curry powder to one bowl.

Add half of the brown onion and all of the carrot to the curry-flour mixture and toss through until well combined.

Add the remaining brown onion and the beetroot to the other bowl of flour and toss through until well combined.

Press the mixtures together into flat, round discs. If they don't stick together well, add a splash of water until the mixture resembles more of a batter.

Heat the oil in a frying pan over high heat.

Working in batches so as not to crowd the pan, carefully place the flattened discs into the pan to cook each latke.

Lightly flatten the discs with the spatula, to help flatten.

Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel to drain.

Repeat with any remaining latke mixture.

Add the vinegar to the boiling water and carefully stir the water until it creates a gentle whirlpool.

Crack open the egg(s) into the boiling water, in the centre of the saucepan.

Stack the latkes atop each other on serving plates.

Using a slotted spoon, remove the egg from the water and place atop the latke stacks.

Serve the avocado salsa alongside the latke stacks. Garnish with any remaining lime wedges to serve.