Ingredients
- ½ zucchini
- 1 cup pumpkin, peeled
- 1 carrot, trimmed and peeled
- ½ cup mint leaves
- 1 spring onion, finely ch
- 100 grams fetta
- ½ cup panko breadcrumbs
- ½ cup self-raising flour
- 1 egg
- olive oil
- salt and pepper, to taste
To Serve
- 4 eggs, poached
- freshly cracked pepper
- lemon wedges
- snow pea sprouts
Instructions
- Preaheat the oven to 180 °C. Line a large tray with baking paper.
- Place the zucchini into a food processor and finely grate it. Transfer the grated zucchini to a colander and squeeze out as much excess liquid as possible. Place the grated zucchini into a large bowl.
- Add the pumpkin and carrot to the food processor and finely grate. Transfer the grated carrot and pumpkin to the same bowl as the zucchini.
- Add the mint, feta and spring onions to the bowl and stir to mix everything through. Add the flour, breadcrumbs, eggs and salt and pepper. Stir to combine.
- Form 1/4 cups of the mixture into fritters.
- Heat the oil in a non-stick pan and cook the fritters in batches over medium heat. Cook for approximately 3 minutes on each side, until golden.
- Transfer the cooked fritters to the prepared tray and place into the oven to cook for 10 minutes.
- Stack 3 fritters on a plate, top with a poached egg, a small pile of snow pea sprouts and a slice of lemon. Season with salt and pepper.
These breakfast fritters make for the perfect lazy weekend breakfast. They are packed with vegetables, loaded with flavor, and guaranteed to be eaten by even the fussiest of eaters.
Preparing the Vegetables
Start by taking your zucchini and finely grating it. I use a food processor for this part, but you could just as easily use a hand grater for a similar result. Take the grated zucchini and transfer it to a colander.
At this point you want to try and squeeze out as much liquid as possible. Doing so helps prevent the fritters from becoming soggy in the cooking process.
Grate the pumpkin and carrot and transfer them to a large mixing bowl along with the zucchini.
Preparing the Breakfast Fritter Batter
Next, to the bowl of grated vegetables add in the sliced spring onions, the fresh mint (give it a rough chop first) and the feta(crumbled).
Tip: Don’t crumble the feta too small. Large chunks of feta give great burst of flavor when being eaten.
Add an egg, the flour and the panko breadcrumbs and stir until everything is combined. You don’t want a dry mixture, but if the batter is too sticky you may need to add in a little extra flour.
Cooking the Breakfast Fritters
Take the prepared mixture and form it into patties, using a 1/4 cup of mixture at a time. Heat a non-stick frypan over medium heat and add a small amount of oil. Cook the fritters in batches, cooking each side for approximately 3 minutes, until golden.
Tip: Use a measuring cup to measure out consistent portions of batter. Press flat using the back of the spatula
Transfer the cooked fritters to a tray lined with baking paper while you cook the rest of the mixture. When all the fritters are cooked transfer the fritters into a moderate oven and bake for 10 minutes. While the fritters are cooking you can poach the eggs and finishing the preparations for serving.
To Serve the Breakfast Fritters
In the middle of the plate stack 3-4 fritters. Place on top of the fritters a small pile of snow pea sprouts and then top with a poached egg. Season with some salt and a grind of freshly cracked pepper and a slice of lemon on the side. Enjoy while hot.
