Healthy Breakfast Fritters
This recipe is printed from Scissors, Paper, Bacon.
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.