Try this delicious breakfast dish.
Fritters, Method: :
Mix the grated zucchini with salt in a bowl. Let stand for 15 minutes then rinse.
Wrap zucchini in clean porous kitchen cloth, to squeeze out excess liquid.
Heat oil in a fry pan, add onion and garlic, cook gently until soft, about 4 minutes.
Add the corn and cook for a further 4 minutes.
In a large bowl place polenta, flour, salt, baking powder and cheese. Mix well.
Add cooked vegetables, egg and yogurt to the bowl, mix well.
Heat oil in a large non-stick fry pan over a medium heat.
Measure 1/3 cup of the mix into the pan. Cook until fritters are golden, three minutes on each side. Drain on paper towel.
Poached Eggs, Method::
Fill a shallow pan with hot water and two tablespoons of white vinegar. Bring to the boil, and then reduce to a simmer.
Crack the egg into a little bowl first, and then when water is barely at a simmer, slide the eggs into the saucepan. Repeat for remaining eggs.
Turn off the heat and cover the pan. Set a timer for 6 minutes.
After 6 minutes remove eggs with a slotted spoon onto a paper towel to drain excess water.
Place poached eggs onto zucchini fritters along with rocket leaves and tomato relish.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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