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Baby Marrow Fritters with Poached Eggs

Baby Marrow Fritters with Poached Eggs

Baby Marrow Fritters with Poached Eggs
Recipe: Esther Malan

Serves: 4
Preparation: 20 minutes
Cooking: 13 - 15 minutes
400 g baby marrows, grated
2 eggs, whisked
½ cup grated mozzarella cheese
¼ cup coconut flour or almond flour
salt and freshly ground black pepper
To serve
¼ cup cottage cheese
4 fresh eggs
fresh mixed micro-herbs

Preheat the oven to 190 °C. Line a large baking sheet with baking paper and grease well with nonstick spray.
Squeeze the grated baby marrows to remove excess liquid and put the flesh into a mixing bowl.
Add the eggs, cheese and coconut or almond flour and mix well. Season lightly with salt and
generously with pepper.
Spoon 8 small mounds of the mixture onto the prepared baking sheet and press each one to
flatten (or use a cookie cutter to shape the fritters).
Bake for 10 minutes or until done. Switch on the oven grill and grill for 3 - 5 minutes or until golden brown.
To serve
Spread cottage cheese on 4 fritters.

Poach the eggs in simmering water. Scoop out of the water and place on each fritter. Garnish with the fresh herbs.

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