Vegetable Fritters with Poached Egg

Step 1: Preheat the oven to 180°C. Line a baking tray with baking paper.

Step 2: Place the zucchini in a food processor and process until finely chopped; transfer to a clean kitchen cloth and squeeze, over a bowl or the sink, to remove excess liquid. (This will help prevent the fritters from being soggy so make sure they are squeezed well) and place the zucchini in a large bowl.

Step 3: Add the pumpkin, carrot and mint to food processor and process until finely chopped and add the mix to zucchini, along with the onion, peas, breadcrumbs, flour and feta.

Step 4: Lightly whisk 1 egg in a small bowl and add to the vegetable mixture; season & stir until combined.

Step 5: Form 1/3 cups of the veggie mixture into fritters and place onto a tray. (You should get approx 10-12 fritters).

Step 6: Heat half the oil in a non-stick frying pan over medium heat & cook the fritters in batches, adding more if needed, for 3 minutes each side or until golden; Transfer fritter's to the prepared tray and place in oven to cook for 10 minutes or until cooked through.

Step 7: I used my own type of method to poach the eggs here ~ But I am posting this method if needed; While the fritters are cooking ~ bring a medium saucepan of water to the boil; Reduce heat to low, and when bubbles subside, use a spoon to stir the water until a whirlpool forms. Break an egg into a small bowl and gently slide into whirlpool. Cook for 3 minutes or until white is cooked. Use a slotted spoon to transfer egg to a plate & repeat with remaining eggs.

Step 8: Serve 2 or 3 fritters with the poached egg on top and a wedge of lemon on the side.