Asparagus and Zucchini Fritters
These asparagus and zucchini fritters are golden, crispy and packed with veggies. Stack them with rocket and a poached egg for the yummiest brunch or light dinner!
ingredients
Tap an ingredient to tick it off as you go.
Extras
method
Tap a number when you've finished that step.
In a deep pot of boiling water, add peeled potatoes and cook for 20 minutes, or until completely cooked through.
In a hot pan, splash a small amount of olive oil and heat over a medium to high heat.
Add asparagus spears to the pan and cook for 5-6 minutes, until they begin to lightly soften. Remove from the pan and chop into 2cm pieces. Set aside.
Grate the zucchini into a cloth and squeeze out the excess water. This step will assist later when you go to mix it all, it won't be watery!
Into a large mixing bowl, add zucchini, asparagus, egg, cheese, plain flour, basil, salt, pepper, paprika and chilli flakes. Mix well. Grate or mash the potatoes into the bowl and mix through again.
On a hot pan, splash a little olive oil and heat over a medium heat.
Roll (roughly) 2 tbsp. of mixture at a time into small patties and place onto the pan. Cook for 3-4 minutes on each side or until lightly brown.
In a small pot, boil water and begin to poach eggs!
In another small bowl, add rocket, olive oil and a pinch of salt and mix.
On a serving plate, add rocket on the bottom and then stack fritters, adding the egg on top!
