Father’s Day is just around the corner, and what better way to show appreciation for the special men in our lives than with a hearty and nutritious brunch?
These vegetable-packed fritters are not only delicious but also brimming with health benefits, making them an ideal option for a celebratory breakfast or brunch.
With not one, not two, but THREE different vegetables hidden in this dish, it’s packed with vitamins, minerals and antioxidants. Serving it alongside perfectly poached eggs adds protein to ensure it’s a filling and satisfying meal.
Whether you’re celebrating a special occasion or just looking for a delicious and healthy breakfast option, these fritters are sure to become a favourite.
Ingredients
- 4 cups (400g) cauliflower florets, finely chopped
- 1 cup (120g) coarsely grated eggplant, about 1 medium
- 2 cups (360g) coarsely grated zucchini, about 3 medium
- ¾ cup (70g) coarsely grated firm goat’s cheese
- 2 egg whites
- ¼ cup (45g) white rice flour*
- 1 tbsp finely grated lemon rind
- ¼ cup chopped flat-leaf parsley
- extra virgin olive oil, for frying
- labne or greek yogurt, to serve
- poached eggs (optional), to serve
- baby (micro) mint leaves (optional), ground sumac* and lemon wedges, to serve
Directions
- Place the cauliflower, eggplant, zucchini, goat’s cheese, eggwhites, flour, lemon rind and parsley in a bowl and mix well to combine.
- Heat a little of the oil in a non-stick frying pan over medium heat.
- Add ¼ cup (60ml) of the mixture to the pan and flatten slightly.
- Cook for 3 minutes each side or until golden. Set aside and keep warm.
- Repeat with the oil and remaining mixture.
- Divide fritters between serving plates and top with labne, poached eggs and mint.
- Sprinkle with sumac and serve with lemon wedges.
Serves 4.
Recipe from Donna Hay.
