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Vegetable Fritters with Poached Egg

Vegetabe fritters recipe with poached eggs
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Credit: Whisk Media Group
Recipe by: Australian Eggs
www.australianeggs.org.au
Average: 4.4 (39 votes)
447 Collected
Difficulty
Easy
Category
Cuisine
Prep:  15 mins
Cook:  20 mins
Makes:  12
Serves:  4
These easy vegetable fritters are the perfect weekend breakfast or brunch. Adding a poached egg adds an extra serve of protein to this meal.

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Vegetable Fritters with Poached Egg
Ingredients:
  1. 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
  2. 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
  3. 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
  4. 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.

Reviews for Vegetable Fritters with Poached Egg

4.410255
Average: 4.4 (39 votes)