Breakfast Fritters | Donna Hay

Name: 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

www.donnahay.com.au

Quick and easy dinner or decadent dessert - recipes for any occasion.

Keywords

Donna Hay
cooking
entertaining
fritters
poached egg
eggs
zucchini
eggplant
recipe
cookbook

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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

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