We all know that we are supposed to have at least 5 serves of vegetables a day. Sometimes it can be tricky squeezing 5 full serves into a your daily menu. On the weekend when I have a little more time, I like to fit a good couple of serves into breakfast.
These zucchini fritters will give you a great kick start to the day with lots of fibre, flavour and fitamins (too far?). The leafy greens on top are like little powerhouses of goodness and calorie for calorie, they probably have a more concentrated source of nutrients than any other food. They’re rich in iron, magnesium, potassium and calcium. They’ve got loads of other vitamins too (C, E, K and even some B’s).
Homemade tomato relish is quick and easy too….I’ve used maple syrup as the sweetener here as it’s a natural sweetening agent but you could use stevia (if you like it sugar free) or agave or any other sweet thing you like. You don’t have to prepare it in advance, I just whip it up while I’m cooking the fritters and serve it warm when everything else is done.
Think of this as the vegetable alternative to pancakes….you’ll love em.
- Prep Time : 5 minutes
- Cook Time : 15 minutes
- Yield : 4
- Zucchini - 3 medium, grated with the excess moisture squeezed out
- Eggs - 2
- Onion - 1, finely chopped
- Corn kernels - 1/2 cup
- Feta - 50g
- Mint or parsley - 2 tbsp, finely chopped
- Self raising flour - 1/2 cup
- for the poached eggs and salad...
- Egg - 8 eggs
- Rocket (arugula) - 1 cup
- English spinach - 1 cup
- Lemon - Juice of 1
- White vinegar - 2 tsp
- for the tomato relish
- Cherry tomatoes - 1 punnet
- Red wine vinegar - 1/4 cup
- Maple syrup - 1 tbsp
Place a frypan onto a medium heat, add a splash of olive oil and then gently fry the onion until soft and translucent. Give the pan a rinse because you'll use it again to cook the fritters. Place the cooked onion into a bowl with the grated zucchini (make sure that you squeeze most of the moisture out first, I do this by placing the grated zucchini into a clean chux cloth and then squeezing it until most of the water comes out through the cloth) the corn, feta and mint. Crack the first 2 eggs into a cup and give them a gentle whisk with a fork and then add them to the bowl as well. Sift the flour into the bowl and then mix the ingredients together to combine.
Heat the cleaned frypan to a medium heat and splash with a little olive oil. Drop four 2 tablespoon measures of the zucchini mixture into the pan and flatten each out with the back of a spoon. Cook for 2 minutes each side or until cooked through and golden. Transfer to a plate and cover with foil to keep warm while you repeat the process until all the mixture has been used.
For the tomato relish, slice the cherry tomatoes in half and place in a small saucepan with the vinegar and maple syrup. Heat on a medium/high heat until the tomatoes are bubbling and then turn the heat down and simmer until the tomatoes are soft and the liquid in the saucepan has halved. The relish should look syrupy. Place in a small serving dish and then leave to cool.
In the meantime, half fill a medium saucepan with water, add 2 tsp white vinegar (this helps to bind the egg white) and heat until almost boiling. Reduce the heat to a simmer and stir the water with a spoon until a whirlpool forms (this helps the egg keep its shape). Crack 2 eggs in to water and cook to your liking (2-3 minutes for runny, 3-4 for firm). Remove eggs with a slotted spoon and transfer to a plate lined with paper towel to take away excess moisture. Repeat with the remaining eggs.
To serve, divide the fritters between 4 plates, place 2 eggs on top of the fritters and then place a small handful each of the rocket and the spinach on top of the eggs. Squeeze some lemon juice on top of the leaves and serve with the tomato relish on the side.