Carrot & Zucchini Fritters


With Poached Egg and Salmon This is my all time most favourite breakfast, apart from the Cardamom Porridge, the Crepes, the Granola, and the Pancakes...oh and the Bubble & Squeak and Egg Pies...but apart from those this is definitely my favourite breakfast. Especially on Sunday's, which is the day to indulge.

Sundays are the days you don't diet, you wear your pyjamas until midday and watch movies in the mornings in bed. Sundays is the day God rested "in his pyjamas"!

This is so easy to make and generally I make it the day before, the batter that is. Splodge a large spoon full into a hot pan and let it fry on medium turn and fry on medium again. Slow frying does the trick here.

Serves 2

2 Carrots (peeled) 1 Zucchini (ends cut off and washed) 1/2 tsp Salt 1/4 tsp Cayenne Pepper 1/4 cup Onion (chopped) or Shallots (chopped) 2 Eggs Salt & Pepper Oil for frying

Grate the carrots and zucchini and mix them together Add the salt and place the mixture into a strainer and leave for 1/2 hour. Then by hand squeeze out as much moisture as possible. Place into a bowl and mix in the rest of the ingredients. Heat a pan with the oil and place 1/2 cup of the mixture into the pan and fry on low for 5-8 minutes on each side. Keep pressing the spatula down onto the fritter to extract any water that may still be inside. Poached Egg:

Fill a pot approximately half way up with water and add one tablespoon of vinegar. When the water begins to boil take a spoon and swirl the water clockwise. Break an egg into the centre of the swirl and cook the egg for about 4 minutes. Extract with a slotted spoon, draining the water off. To Assemble:

Place the fritters onto a plate. Top with the salmon slices followed by the poached egg, finishing with a dollop of home made mayonnaise if so desired. The onion relish from the Healing Foods Cookbook is also fabulous as a condiment. Place the fritters onto a plate.