Zucchini and pumpkin fritters with poached eggs

Get dinner on the table in no time with thses hearty vegetarian fritters.

Squeeze excess moisture from zucchini and pumpkin. Place zucchini and pumpkin in a bowl. Add flour, baking powder, coriander and 1 egg. Season with salt and pepper. Mix well to combine.
Add enough vegetable oil to a deep frying pan to come 5mm up side of pan. Heat over medium heat. Spoon 1/4 cup of zucchini mixture into pan, spreading slightly with a spatula. Repeat to make 3 more rounds. Cook for 2 to 3 minutes each side or until browned. Transfer to a plate lined with paper towel to drain. Cover, to keep warm. Repeat with remaining mixture to make a total of 16 fritters.
Meanwhile, fill a medium saucepan with cold water until 8cm deep. Add 2 teaspoons white vinegar and salt. Bring to the boil over high heat. Reduce heat to low (water should still be simmering at edge). Crack 1 of the remaining eggs into a small bowl. Using a wooden spoon, stir water to create a whirlpool. Tip egg into water. Cook for 3 to 4 minutes or until white is set and yolk is still soft. Using a slotted spoon, remove egg from water and transfer to a plate. Using a large metal spoon, skim foam from water. Repeat with remaining eggs.
Combine tomatoes, chives, olive oil and remaining vinegar in a bowl. Season with salt and pepper. Serve fritters with salad and poached eggs.

Source

2 zucchini, grated

400g butternut pumpkin, peeled, grated

1/2 cup plain flour

1 tsp baking powder

1/4 cup chopped fresh coriander leaves

5 eggs

Vegetable oil, for shallow frying

1 tbsp white vinegar

1 tsp salt

400g tomato medley

1 tbsp chopped fresh chives

1 tbsp olive oil

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