Preheat the oven to 180'C.
Drain the chick peas and sweetcorn and rinse under cold running water. Peel and grate the carrot.
Crush the chick peas gently with a fork and then mix with the sweetcorn and grated carrot. Season with salt and pepper and then stir in the egg and the flour. Mix in the harissa paste and allow the mixture to rest for 15 minutes.
To cook the fritters: heat a frying pan until hot and add the olive oil. Use a tablespoon to spoon individual fritters into the hot oil. Cook until golden brown and then turn over and cook the other side until it is also golden brown. Transfer to a baking tray and repeat until you have used up all of the fritter mixture.
Peel and finely dice the garlic clove.
Remove the seeds from the chilli and finely dice the flesh.
Pick the leaves from the coriander and roughly chop the leaves.
Zest and juice the lemon.
Toast the cumin seeds in a dry frying pan over a medium heat and then crush gently in a pestle and mortar.
Mix the garlic with the red chilli, cumin seeds and coriander leaves and then add the olive oil. Add a pinch of lemon zest and a small amount of the lemon juice. Mix well and then taste. Adjust with more olive oil or lemon if needed.
Heat a frying pan over a medium heat and add the olive oil and butter. When the butter begins to foam add the eggs to the pan one at a time. Cook until the white is completely set. Season with Maldon salt.
Warm the fritters in the oven for 5 minutes whilst you are cooking the eggs.
Serve the fritters topped with a perfectly cooked duck egg and finish the plate with the salsa.
«If the fritter mix is a little dry add another egg and half a tablespoon of plain flour to the mix to make it more liquid.»