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Silverbeet and artichoke fritters with poached egg
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Vegetarian fritters topped with a protein-rich poached egg for a delicious twist.
Ingredients:
  • 220g (about 1 bunch) silverbeet leaves, thinly sliced trimmed
  • 190g (1 1/2 cups) white spelt flour
  • 40g (1/2 cup) finely grated parmesan or vegetarian hard cheese
  • 7.00 gm baking powder
  • 250ml (1 cup) milk
  • 7 eggs
  • 280g jar marinated artichoke hearts in brine, drained, coarsely chopped
  • 1 lemon, rind finely grated, quartered
  • 2 truss tomatoes, deseeded, finely chopped
  • 62.50 ml fresh basil leaves, thinly sliced
  • 3 tsp white balsamic vinegar
  • 70ml Extra Virgin Olive Oil Light Flavour
  • 20.00 ml white vinegar
  • Baby basil leaves, to serve
Instructions:
  • 1. Boil a large saucepan of water over high heat. 2. Add the silverbeet and cook for 3 minutes until tender. 3. Drain and rinse the silverbeet under cold water, then squeeze out excess moisture.
  • In a bowl, mix flour, parmesan (or vegetarian hard cheese), and baking powder. Season with your favorite flavors. Create a well in the center. In a jug, whisk together milk and 3 eggs. Pour the milk mixture, silverbeet, artichoke, and lemon rind into the well. Stir until the batter is smooth.
  • In a bowl, mix together fresh tomatoes, fragrant basil, tangy balsamic vinegar, and 2 teaspoons of olive oil. Season to taste.
  • In a large non-stick frying pan over medium heat, heat the remaining 1 1/2 tablespoons of oil. Spoon 1/4 cup of batter for each fritter, flatten slightly, and cook for 2 minutes until golden. Flip and cook for another 1-2 minutes until done. Transfer the fritters to a paper towel-lined plate. Repeat with the rest of the oil and batter to make a total of 12 fritters.
  • Bring a saucepan of water to a boil, add white vinegar, reduce heat to low, create a whirlpool, carefully add eggs, cook for 3 minutes for a soft yolk or to your liking, then use a slotted spoon to transfer eggs to a paper towel-lined plate to drain.
  • Plate the fritters, then generously add the tomato salsa and poached eggs on top. Serve with lemon wedges and finish with a sprinkle of fresh basil.

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