industry health club recipes
*POACHED EGGS ON ZUCCHINI FRITTERS
Serving Size: Serves 4
Preparation Time: 15 Minutes
2 large desiree potatoes, peeled, coarsely grated
2 large zucchini, ends trimmed, coarsely grated
salt and pepper
1 tbs vegetable oil
4 eggs, at room temperature
8 slices (about 200g) smoked salmon
coarsely chopped fresh chives, to serve
Preheat oven to 120 degrees. Combine the potato and zucchini in a colander and use your hands to squeeze out as much excess moisture as possible. Transfer to a bowl. Season with salt and pepper.
Heat the oil and butter in a large non-stick frying pan over medium heat until foaming. Spoon two 80ml (1/3cup) portions of potato mixture into the pan. Use an egg lifter to flatten into 10cm discs. Cook for 2 - 3 minutes each side or until golden brown and crisp. Transfer to a baking tray and place in oven to keep warm. Repeat, in 3 more batches, with the remaining zucchini mixture, reheating pan between batches.
Meanwhile, bring a saucepan of water to the boil over high heat. Crack 1 egg into a bowl. Use a spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool and poach for 1 - 2 minutes for a soft egg or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat, in 3 more batches, with the remaining eggs.
Divide fritters among serving plates. Top with salmon and poached eggs, and sprinkle with chives. Serve immediately.
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