Pea, Goats Cheese and Zucchini Fritters
Servings: 4 people
Calories: 318kcal
Ingredients
- 9 large eggs
- 150 grams Meredith Valley Goats Cheese
- 100 grams frozen greens peas
- 1/3 cup rice flour (50 grams)
- 1/2 cup lupin flakes
- 1 large zucchini
- 1 small brown onion, diced
- 1 tsp dried basil leaves
- 1 pinch sea salt
- 1 tsp white vinegar
- salt and pepper for seasoning
- fresh mint or coriander for a garnish
Instructions
- Pre heat oven to 180°C. Defrost the frozen peas
- Start by grating the zucchini, then use your hands to squeeze out excess moisture.
- Place the zucchini and onion into a mixing bowl and add one egg, the rice flour and lupin flakes. Mix well. Crumble in the goats cheese, and peas, then mix again. Add a pinch of salt and the dried basil and mix again.
- Get a flat baking tray and line with baking paper.
- Then use your clean hands and make small balls with the zucchini mix, then flatten them to make 8 patties. As you make each one place them onto the lined baking tray.
- Bake for 20 minutes
- After the fritters have been in the oven for 10 minutes bring a large pot of water to the boil, when boiling add the vinegar. Then make a whirlpool in the pot and add each egg to poach them. Do 3-4 eggs at a time so they don't touch. Pach for 3 minutes for a runny centre and repeat until all are ready. Remove gently with a sieve spoon.
- Serve two fritters with two poached eggs on top and garnish with salt, pepper and fresh herbs.
Notes
A delicious low calorie #SL- BAL meal great for breakfast lunch or dinner.
Only 318 cals per serve, 21 grams of carbs and 25 grams of protein! Recipe created by Jessica Lowe, styled by Kate Flower and image shot by Harriet Harcourt
Only 318 cals per serve, 21 grams of carbs and 25 grams of protein! Recipe created by Jessica Lowe, styled by Kate Flower and image shot by Harriet Harcourt