Cheesy corn and zucchini fritters, poached eggs and tomato relish

SERVES: 4

Ingredients

8 eggs

1 medium zucchini, coarsely shredded

1 tsp salt

1 tbs olive oil

1 small onion, chopped

1 clove garlic, minced

2 cobs corn, kernels cut off 1⁄3 cup yellow polenta 1⁄2 cup wholemeal flour 1⁄2 tsp salt 1⁄2 tsp baking powder 1⁄2 cup grated parmesan cheese 2 large eggs, beaten 1⁄3 cup plain yogurt 1⁄3 cup vegetable oil 1 jar tomato relish Handful baby rocket leaves

Method

Mix the grated zucchini with salt in a bowl. Let stand for 15 minutes then rinse. Wrap zucchini in clean porous kitchen cloth, to squeeze out excess liquid.

Heat oil in a fry pan, add onion and garlic, cook gently until soft, about 4 minutes. Add the corn, cook for a further 4 minutes.

In a large bowl place polenta, flour, salt, baking powder and cheese. Mix well.

Add cooked vegetables, egg and yogurt to the bowl, mix well.

Heat oil in a large non-stick fry pan over a medium heat. Measure 1⁄3 cupfuls of the mix into the pan.

Cook until fritters are golden, three minutes on each side. Drain on paper towel. Serve warm alongside poached eggs and relish.

To make poached eggs, fill a shallow pan with hot water and two tablespoons of white vinegar.

Bring to the boil, and then reduce to a simmer.

Crack the egg into a little bowl first, and then when water is barely at a simmer, slide the eggs into the saucepan. Repeat for remaining eggs.

Turn off the heat and cover the pan. Set a timer for 6 minutes.

After 6 minutes remove eggs with a slotted spoon onto a paper towel to drain excess water.

To serve, place poached eggs onto zucchini fritters along with rocket leaves and tomato relish.