John Myers
Potato and Zucchini Fritters with Poached Egg
The perfect potato and zucchini fritters with poached egg recipe with a picture and simple step-by-step instructions.
- 500 g Waxy potatoes
- 300 g Zucchini fresh
- 1 Onion
- 2 Eggs
- 2 tbsp Oatmeal
- Salt and pepper
- 1 tbsp Pine nuts
- 120 g Cherry tomatoes red
- 6 tbsp Rapeseed oil
- 5 tbsp Apple Cider Vinegar
- Sugar
- 150 g Pick salad
- 3 Eggs
- For the pancakes: peel, wash and roughly grate the potatoes, peel the onion and grate finely, wash, clean and roughly grate the zucchini. Mix everything with 2 eggs, oat flakes, salt and pepper. Heat 2 teaspoons of oil in a large pan, fry 3 buffers from half of the potato and zucchini mixture over medium heat. Keep the buffers warm in the oven (at 80 degrees) Do the same for the rest of the oil and mass.
- Wash the cherry tomatoes and cut them crosswise. Heat 1 tablespoon of oil in a pan and fry the tomatoes and pine nuts for about 3 minutes.
- For the poached eggs, bring plenty of water to the boil in a saucepan. Place a large piece of cling film in a cup. Open 1 egg in the cup. Close the foil over the egg with kitchen twine. Continue until all the eggs are wrapped. Put the foil packs into the boiling water and cook the eggs for 3-4 minutes. Remove the eggs, carefully remove them from the foil.
- Wash and clean the pork lettuce. For the dressing: Mix the vinegar, salt, pepper and sugar with 3 tablespoons of oil. Arrange the potato and zucchini pancakes with the lettuce and poached eggs and serve.
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