Silverbeet and artichoke fritters with poached egg

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.

Recipe «Silverbeet and artichoke fritters with poached egg» presented in category Recipes / Eggs, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 220g silverbeet leaves, thinly sliced trimmed, 190g white spelt flour, 40g finely grated parmesan or vegetarian hard cheese, 1 3/4 tsp baking powder, 250ml milk , 7 eggs, 280g jar marinated artichoke hearts in brine, drained, coarsely chopped, 1 lemon, rind finely grated, quartered , 2 truss tomatoes, deseeded, finely chopped, 1/4 cup fresh basil leaves, thinly sliced, 3 tsp white balsamic vinegar, 70ml Cobram Estate Extra Virgin Olive Oil Light Flavour, 1 tbsp white vinegar, Baby basil leaves, to serve.

Ingredients:

• 220g silverbeet leaves, thinly sliced trimmed 
• 190g white spelt flour 
• 40g finely grated parmesan or vegetarian hard cheese 
• 1 3/4 tsp baking powder 
• 250ml milk 
• 7 eggs 
• 280g jar marinated artichoke hearts in brine, drained, coarsely chopped 
• 1 lemon, rind finely grated, quartered 
• 2 truss tomatoes, deseeded, finely chopped 
• 1/4 cup fresh basil leaves, thinly sliced 
• 3 tsp white balsamic vinegar 
• 70ml Cobram Estate Extra Virgin Olive Oil Light Flavour 
• 1 tbsp white vinegar 
• Baby basil leaves, to serve 

Instructions

1. 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.
2. 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.
3. Combine tomato, basil, balsamic and 2 tsp oil in a bowl. Season.
4. 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.
5. 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.
6. Divide fritters among serving plates. Top with tomato salsa and poached eggs. Serve with lemon wedges and sprinkle with basil.