I love breakfast for supper. There’s something slightly naughty about it, like you’re breaking the rules of normal scheduled eating. I’m not talking about having a big bowl crunchy nut cornflakes for your evening meal which would be ludicrous (it’s clearly a dessert), but rather anything you can have with toast and eggs.
It’s for that reason I love this delicious vegetarian fritter recipe. It would be all too easy to slip a couple of bacon rashers onto the plate with no incongruity and it’s perfectly reasonable to dip soldiers into the runny egg yolks. This is definitely breakfast for supper. It’s major saving grace is that it’s packed with vegetables and can easily be modified to include more. At least that’s my justification!
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Makes: 10 fritters (3 per serve, with leftovers for lunch)
Prep time: 30-40 minutes
3 cups raw grated pumpkin (1/4 of a pumpkin)
3 spring onions
salt and pepper
1/4 cup milk
1/2 cup rice/maize flour
1/2 tsp baking powder
1/4 cup strong hard cheese
salt and pepper
First make the chili oil by crushing 1 small red chili and placing it in 4 tbsp of olive oil with a little salt.
Next, grate the pumpkin into a large bowl and add the roughly chopped spring onions and coriander, the sweetcorn and mix well. Season with salt and pepper.
In a separate bowl whisk together the batter. First make a paste with the flour, baking powder and a little of the milk until smooth. Gradually add in the rest of the milk before whisking in the eggs. Season with salt and pepper and add the cheese before pouring over the pumpkin mixture and combining well.
In a non-stick pan heat a little olive oil over a medium heat. Spoon in about 1/4 of a cupful of the mixture per fritter and cook until golden on each sides, occasionally flipping.
Poach one egg per person and serve on top of the fritters with a drizzle of chili oil.
Spice up the fritters by adding fresh chili to the mixture.
Add a couple of rashers of bacon and this is a delicious breakfast.
Serve with a sliced avocado and tomato salad.