Silverbeet & artichoke fritters with poached egg
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
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)
ve ie acke stack