Salmon

Zucchini fritters with smoked salmon and poached eggs

Name: Zucchini fritters with smoked salmon and poached eggs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 300g zucchinis, coarsely grated; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; 3/4 cup flat-leaf parsley leaves, chopped; 1/2 cup mint leaves, chopped; 1/2 cup dill sprigs, chopped, plus extra sprigs to serve; 10 eggs, 2 lightly beaten, 8 poached; 1/4 cup (40g) plain wholemeal flour; 50g goat’s cheese, broken into chunks; 50g ricotta; 2 tbs olive oil; 8 large slices smoked salmon

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15m

25m

Zucchini fritters with smoked salmon and poached eggs

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Start your family's day off with a bang with this gourmet breakfast recipe. Book extract from Falafel for Breakfast by Michael Rantissi and Kristy Frawley (Murdoch Books)

300g zucchinis, coarsely grated
1 small onion, finely chopped
2 garlic cloves, finely chopped
3/4 cup flat-leaf parsley leaves, chopped
1/2 cup mint leaves, chopped
1/2 cup dill sprigs, chopped, plus extra sprigs to serve
10 eggs, 2 lightly beaten, 8 poached
1/4 cup (40g) plain wholemeal flour
50g goat’s cheese, broken into chunks
50g ricotta
2 tbs olive oil
8 large slices smoked salmon

Method

1.

Place zucchini in a bowl and sprinkle with 1 tsp salt. Combine well and set aside for 30 minutes, then strain off excess liquid and discard. Return the zucchini to the bowl with the onion, garlic, parsley, mint, dill and 2 beaten eggs, and combine well. Add the flour and stir to combine. Fold in the goat’s cheese and ricotta without overmixing – it‘s nice to have big chunks.
2.

Heat 1 tbs oil in a large non-stick frypan over medium heat. Using 1/4 cup (60ml) batter for each fritter, add 4 fritters to pan and cook for 2 minutes or until golden. Flip and cook for a further 2 minutes or until cooked through. Repeat with remaining oil and batter. (If you like crispier fritters, place in a preheated 180°C oven for an extra 5 minutes after frying.)
3.

Serve fritters layered with salmon and topped with the poached eggs. Garnish with the extra dill sprigs.