Zucchini Cake and Egg Brunch
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 3 Zucchini (coarsely grated and drained)
- 1 onion (finely chopped)
- 1 large egg (beaten)
- ½ cup all-purpose flour
- 3 Tbsps grated Parmesan
- salt
- freshly ground Black pepper
- vegetable oil (for frying)
- To serve
- Smoked salmon
- To garnish
- Cress
Preparation steps
1.
Mix together the courgettes and onion in a bowl.
2.
Mix together the egg, flour and cheese. Stir into the courgette mixture. Season with salt and pepper to taste.
3.
Heat the oil in a large frying pan over a medium heat. Drop large tablespoons of the mixture in the pan and cook for 2-3 minutes on each side until crisp and golden brown. Drain on absorbent kitchen paper.
4.
For the poached eggs: heat about 4cm|2" of water in a frying pan to a simmer. Add the vinegar. Gently crack the eggs into a small bowl and slide them into the simmering water. Poach the eggs for 3-4 minutes, until just set.
5.
Place the fritters on serving plates and top with smoked salmon and poached eggs. Sprinkle with black pepper and garnish with salad cress.
