These easy vegetable fritters are the perfect weekend breakfast or brunch. Adding a poached egg adds an extra serve of protein to this meal.
Ingredients
2 large zucchini, trimmed, sliced
2 cups (about 300g) diced pumpkin
1 carrot, trimmed, sliced
1 cup mint leaves
3 green onions, thinly sliced
1/2 cup frozen peas, thawed
1 1/2 cups panko breadcrumbs
1/2 cup self-raising flour
150g feta cheese, crumbled
5 eggs
1/3 cup olive oil
Method
Preheat oven to 180°C. Line a baking tray with baking paper. Place zucchini in a food processor and process until finely chopped. Transfer to a clean kitchen cloth and squeeze, over a bowl or the sink, to remove excess liquid. (This prevents the fritters from being soggy). Place zucchini in a large bowl
Add pumpkin, carrot and mint to food processor and process until finely chopped. Add to zucchini with onion, peas, breadcrumbs, flour and feta. Lightly whisk 1 egg in a small bowl and add to vegetable mixture. Season. Stir until combined. Form 1/3 cups of the veggie mixture into fritters and place on a tray
Heat half the oil in a non-stick frying pan over medium heat. Cook fritters in batches, adding more if needed, for 3 minutes each side or until golden. Transfer to prepared tray and place in oven to cook for 10 minutes or until cooked through
Meanwhile, bring a medium saucepan of water to the boil. Reduce heat to low, and when bubbles subside, use a spoon to stir the water until a whirlpool forms. Break an egg into a small bowl and gently slide into whirlpool. Cook for 3 minutes or until white is cooked. Use a slotted spoon to transfer egg to a plate. Repeat with remaining eggs
Tips & Hints
You can make smaller, snack-sized fritters if you like, just use 2 tablespoonsful of the mixture for each. Fritters will keep for up to 3 days in an airtight container in the fridge.
