TO MAKE THE FRITTERS:

1. Place the chickpeas into a large bowl and mash slightly using a fork. Add the grated sweet potato, chives, feta, tikka masala spice blend, 2 eggs, flour, baking powder and pepper and mix thoroughly to combine.
2. Heat a fry pan to medium heat. Cover the base of the fry pan with a thin layer of olive oil. Gently place tablespoons of the mixture into pan and cook for 4 minutes or until golden and the fritter is holding together.
3. Gently flip each fritter and cook for another 3 minutes or until golden and cooked through.
4. Place the fritters on a plate lined with kitchen paper and continue frying until no batter remains. Set aside.

TO MAKE THE SOFT BOILED EGGS:

1. Prepare an ice bath. Set aside.
2. Bring a large pot of water to the boil then reduce heat to simmer. Carefully add 6 eggs to the pot of simmering water and cook for 7 minutes.
3. Carefully remove eggs and place into ice bath until cool enough to handle. Peel eggs and slice in half.

TO SERVE:

1. Arrange fritters on a plate lined with garden salad, top with soft boiled eggs and a good pinch of pepper.