Silverbeet and artichoke fritters with poached egg
serves / 4 prep / 10 minutes cook / 25 minutes
220g (about 1 bunch) silverbeet leaves, thinly sliced trimmed
190g (1 ½ cups) white spelt flour
40g ( ½ cup) finely grated parmesan or vegetarian hard cheese
1 ¾ 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
¼ cup fresh basil leaves, thinly sliced
3 tsp white balsamic vinegar
70ml extra-virgin olive oil 1 tbsp white vinegar Baby 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 excess moisture from silverbeet.
2. Combine flour, parmesan (or vegetarian hard cheese) and baking powder in a bowl. Season. Make a well in the centre. Whisk milk and 3 of the eggs together in a jug. Add milk mixture, silverbeet, artichoke and lemon rind to well. Stir until smooth.
3. Combine tomato, basil, balsamic and 2 tsp oil in a bowl. Season.
4. Heat 1 ½ tablespoons of the remaining oil in a large non-stick frying pan over medium heat. Add ¼- cupfuls of batter and flatten slightly. Cook for 2 minutes or until golden. Turn. Cook for a further 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. Carefully crack remaining eggs into whirlpool. Cook for 3 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer the eggs 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.