Veggie Fritters
Donal's Notes
This beautiful breakfast dish is layered with crispy vegetable pancake fritters, soft boiled eggs, broccolini and a savoury yoghurt sauce drizzled on top! Honestly, no one can say no to that.
For the yoghurt:
Instructions
For the eggs bring a small pot of water to the boil over a medium high heat. Lower the eggs into the pot and set a timer for 7 minutes. Prepare a bowl with iced water. As soon as the eggs are cooked, carefully transfer them to the bowl of ice water to stop any further cooking.
Once the eggs are cooled, peel and slice in half.
For the vegetable fritters, peel and grate the sweet potato, courgette and carrots.
Place the grated vegetables in a bowl and add the chia seeds, chickpea flour, milk and harissa paste and mix until evenly combined.
Place a large non-stick frying pan over a medium high heat and add 1-2 tbsp of sunflower oil. Add rounded tablespoons of the fritter mix to the pan and flatten slightly with the back of the spoon. Repeat with the remaining batter.
Fry for 4 minutes either side or until golden brown on both sides, using a fish slice to flip. Repeat in batches until you use up all the batter. Drain the fritters on a plate lined with kitchen paper and keep warm.
Place the tenderstem broccoli on a baking tray and drizzle with olive oil and season with salt and pepper. Place under a hot grill and cook for 6 minutes until tender and charred.
Meanwhile, make the turmeric yoghurt. Add the yoghurt to a bowl and add the turmeric and the juice of the lemon. Finely grate in the garlic and season with salt and pepper. Mix together and set aside.
Halve the avocado and scoop out the flesh.
Assemble the breakfast plate with the tenderstem broccoli, vegetable fritters, the egg, avocado, a good drizzle of the turmeric yoghurt and a sprinkle of chilli flakes.
