Zucchini Fritters with Portobello Mushrooms & Poached Egg
Ingredients Method Heat butter in a large saucepan over medium heat. Once melted, add mushrooms and cook for 5 minutes or until tender and lightly browned.
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Ingredients
- 4 (240g) Portobello Mushrooms, thickly sliced
- 50g butter
- 240g truss cherry tomatoes, cut into 4 lengths
- 1/3 cup olive oil
- 350g zucchini, grated
- 100g halloumi cheese, chopped
- 1 tsp sweet paprika
- 2 green onions, thinly sliced
- 6 eggs
- ½ cup (75g) self raising flour
- 1/3 cup (75ml) milk
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