Create a vegetarian meal with a difference. These tasty fritters are given a protein boost with the addition of a perfectly poached egg on top.
- Bring a large saucepan of water to the boil over high heat. Add the silverbeet. Cook for 3 minutes or until just tender. Refresh under cold running water. Drain and squeeze excess moisture from silverbeet.
- Combine flour, parmesan (or vegetarian hard cheese) and baking powder in a bowl. Season. Make a well in the centre. Whisk milk and 3 of the eggs together in a jug. Add milk mixture, silverbeet, artichoke and lemon rind to well. Stir until smooth.
- Combine tomato, basil, balsamic and 2 tsp oil in a bowl. Season.
- Heat 1 1/2 tablespoons of the remaining oil in a large non-stick frying pan over medium heat. Add 1/4-cupfuls of batter and flatten slightly. Cook for 2 minutes or until golden. Turn. Cook for a further 1-2 minutes or until cooked through. Transfer fritters to a plate lined with paper towel. Repeat with the remaining oil and batter to make 12 fritters.
- Bring a saucepan of water to the boil over high heat. Add the white vinegar. Reduce heat to low. Use a large spoon to stir water into a whirlpool. Carefully crack remaining eggs into whirlpool. Cook for 3 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer the eggs to a plate lined with paper towel to drain.
- Divide fritters among serving plates. Top with tomato salsa and poached eggs. Serve with lemon wedges and sprinkle with basil.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set