Breakfast Fritters | Donna Hay

Ingredients

• 4 cups (400g) cauliflower florets, finely chopped
• 1 cup (120g) coarsely grated eggplant (aubergine) cheeks (about 1 medium eggplant)
• 2 cups (360g) coarsely grated zucchini (courgette) (about 3 zucchinis)
• ¾ cup (70g) coarsely grated firm goat’s cheese
• 2 eggwhites
• ¼ cup (45g) white rice flour*
• 1 tablespoon finely grated lemon rind
• ¼ cup chopped flat-leaf parsley
• extra virgin olive oil, for frying
• labne (yoghurt cheese), to serve
• poached eggs (optional), to serve
• baby (micro) mint leaves (optional), ground sumac* and lemon wedges, to serve