Zucchini Fritters With Portabella Mushrooms & Poached Egg
- 4 240g Portabella Mushrooms, thickly sliced 50g butter
- 240 g truss cherry tomatoes (cut into 4 lengths 1/3 cup olive oil)
- 350 g zucchini (grated)
- 100 g halloumi cheese (chopped 1 tsp sweet paprika)
- 2 green onions (thinly sliced)
- 6 eggs
- 1 ⁄2 cup (75g self raising flour 1/3 cup (75ml) milk)
- Heat butter in a large saucepan over medium heat. Once melted, add mushrooms and cook for 5 minutes or until tender and lightly browned. Remove mushrooms and set aside.
- Meanwhile, preheat oven to 180°C fan forced. Line a baking tray with baking paper. Place cherry tomatoes on the baking tray and drizzle with 2 tablespoons olive oil. Season with salt and pepper. Cook for 10-12 minutes or until tomatoes are softened.
- Using hands squeeze zucchini to remove any excess liquid. Combine zucchini, halloumi, paprika and green onion in a medium bowl. Season with salt and pepper. Combine flour, 2 eggs and milk in a separate bowl. Add zucchini mixture and stir gently until combine.
- Heat one third of the oil in a large frying pan over medium heat. Drop 1⁄4 cups of the fritter mixture into pan and cook, in batches, for 5 minutes each side or until cooked through.
- Meanwhile, poach remaining 4 eggs in a pan of simmering water for 4-5 minutes or until cooked to your liking.
- Place zucchini fritters on plate, top with mushrooms, poached egg and cherry tomatoes to serve.
