21/04/2017
Perfect weekend brekky... and for a bit of extra protein, whack a couple of poachies on top.
INGREDIENTS: 3 (about 400g) medium zucchini, 75g (1/2 cup) self-raising flour, 40g (1/2 cup) Parmesan, finely grated 3 shallots, ends trimmed, thinly sliced 1 egg, whisked 1/4 cup fresh continental parsley, chopped 2 teaspoons dried oregano leaves 1/4 teaspoon ground nutmeg 1 teaspoon salt 1 tablespoon olive oil
METHOD: Step 1: Trim the ends from zucchini. Coarsely grate the zucchini. Place in a colander and squeeze out as much excess moisture as possible. Transfer to a bowl. Stir in self-raising flour, Parmesan, shallots, egg, parsley, oregano, salt and nutmeg.
Step 2: Heat 1 teaspoon olive oil in a non-stick frying pan over medium-high heat. Drop three portions of zucchini mixture into pan. Cook for 1 1/2 minutes each side or until golden and cooked through. Transfer to a plate. Repeat with remaining olive oil and remaining zucchini mixture.