Sil­ver­beet & ar­ti­choke frit­ters with poached egg - - THIS MONTH -

serves 4| prep & cook­ing 35 mins

220g (about 1 bunch) thinly sliced trimmed sil­ver­beet leaves

190g (11 ⁄ 2 cups) white spelt flour

40g ( 12⁄ cup) finely grated parme­san

13 ⁄4 tsp 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

14⁄ cup fresh basil leaves, thinly sliced

3 tsp white bal­samic vine­gar

70ml light ex­tra vir­gin olive oil 1 tbs white vine­gar Mi­cro basil leaves, to serve 1 Bring a large saucepan of water to the boil over high heat. Add the sil­ver­beet. Cook for 3 min­utes or un­til just ten­der. Re­fresh un­der cold run­ning water. Drain and squeeze out ex­cess mois­ture from sil­ver­beet.

2 Com­bine flour, parme­san and bak­ing pow­der in a bowl. Sea­son. Make a well in the cen­tre. Whisk milk and 3 eggs to­gether in a jug. Add to well with the sil­ver­beet, ar­ti­choke and lemon rind. Stir un­til smooth.

3 Com­bine tomato, basil, bal­samic and 2 tsp oil in a bowl. Sea­son.

4 Heat 1½ tbs oil in a large non-stick fry­ing pan over medium heat. Add 1⁄ 4- cup­fuls of bat­ter and flat­ten slightly. Cook for 2 min­utes or un­til golden. Turn. Cook for 1-2 min­utes or un­til cooked through. Trans­fer frit­ters to a plate lined with pa­per towel. Re­peat with the re­main­ing oil and bat­ter to make 12 frit­ters.

5 Bring a saucepan of water to the boil over high heat. Add the white vine­gar. Re­duce heat to low. Use a large spoon to stir water into a whirlpool. Crack re­main­ing eggs into whirlpool. Cook for 3 min­utes for soft yolks or un­til cooked to your lik­ing. Use a slot­ted spoon to trans­fer to a plate lined with pa­per towel to drain. 6 Di­vide frit­ters among serv­ing plates. Top with tomato salsa and poached eggs. Serve with lemon wedges and sprin­kle with basil. PER SERVE • 27g pro­tein • 30g fat (7g sat­u­rated fat) • 48g carb • 8g dietary fi­bre • 583 Cals (2439kj)

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