These simple vegetable cakes are ideal for a weekend breakfast or brunch. Poached eggs are a great addition to add a serving of protein to the dish.


Two large zucchini, trimmed, sliced

2 cups (about 300g) diced pumpkin

One carrot, cut, sliced

1 cup mint leaves

Three green onions, thinly sliced

1/2 cup frozen peas, thawed

1 1/2 cups panko breadcrumbs

1/2 cup self-raising flour

150g feta cheese, crumbled

Five eggs

1/3 cup olive oil


  1. Preheat oven to 180 degrees Celsius. Prepare a baking tray by covering it with baking parchment. Place the zucchini in a food processor and process until the zucchini is chopped finely. Transfer the zucchini to an unclean kitchen cloth and squeeze it on top of a bowl or sink to eliminate the excess liquid. (This keeps fritters from becoming soggy). Place zucchini in a large bowl
  2. Add the carrot, pumpkin, and mint to a food processor. Process until they are finely chopped. Mix in zucchini along with peas, onions, breadcrumbs, flour, and feta. In a bowl, lightly whisk one egg. Then mix with the vegetable mixture. Season. Stir until combined. Make 1/3 cup of the mix of vegetables into patties and set them on the tray.
  3. Heat the oil to halfway in the non-stick pan of frying over medium-high temperature. Cakes can be cooked in groups, adding more oil if required, for 3 minutes on each side or until they are golden. Transfer them to a tray that has been prepared and then place them in an oven for about 10 minutes or until they are cooked.
  4. While you’re at it, prepare a medium-sized saucepan of water to a boiling point. Reduce the heat to a simmer until the bubbles have stopped. When the bubbles stop and the water is still hot, use a spoon to mix the liquid until it forms a whirlpool. Break eggs inside a tiny bowl, then gently place it into the vortex. The egg should cook for three minutes or till the white is cooked. Make use of a spoon with a slotted handle to transfer the egg onto the plate. Repeat with other eggs.

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