This recipe may take some extra work in the kitchen, but trust us, it will be so worth it. You’ll never enjoy poached eggs the same again!

SERVES 2 // COOK TIME 1 hour 5 min

INGREDIENTS
2 medium beetroots, halved and peeled
1½ L water
2 medium potatoes, peeled and grated
2 tbsp coconut oil
Salt and black pepper
400 g tin cannellini beans
1 tbsp tahini
Zest and juice of ½ lemon
1 tbsp vinegar
4 eggs
Coriander, to serve

METHOD
1. Place the beetroots and water in a large pot. Cook for 1 hour, until tender. Remove beetroots from the pot and allow them to cool.
2. Squeeze any liquid from the grated potatoes. Add coconut oil and seasoning, and stir to combine well.
3. In a non-stick frying pan, cook 2 tbsp potato mixture at a time for 3–4 minutes on each side.
4. Place the cooked beetroot, beans, tahini, lemon zest and juice, and seasoning in a blender. Blitz until smooth.
5. Bring a pot of water to a simmer. Add the vinegar. Stir the water to create a whirlpool, then crack in an egg and cook for 6 minutes. Repeat.
6. To serve, spread bean pâté on a potato fritter and top with a poached egg. Sprinkle with fresh coriander.

This twice-baked egg and mushroom potatoes recipe is a great hangover cure! it might take a bit of prep, but trust us it’s worth it!

The post Poached eggs, potato fritters and beetroot-bean pâté appeared first on MyKitchen.

The zucchini obsession may have subsided, but this low-carb veg is still a versatile fave! Try this baby marrow fritter salad for nutritiously filling dish.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the baby marrow fritter salad
1 red onion
Vegetable oil, to coat and fry
Salt and black pepper
200 g baby marrows, grated
½ cup milk, warmed
2 tbsp xylitol
3 eggs
1 cup coconut flour
½ cup sunflower seeds, ground
½ cup pumpkin seeds, ground
2 tsp baking powder
1 cup walnuts, toasted
20 g rocket
For the dressing
⅓  cup olive oil
⅓  cup lemon juice
2 tbsp honey
2 tbsp chopped mint
2 tsp sunflower seeds, toasted
2 tsp pumpkin seeds, toasted

METHOD
For the baby marrow fritter salad
1. Preheat oven to 180ºC.
2. Cut the onion into petals. Toss with oil, salt and pepper. Arrange on a baking tray and roast for 25–30 minutes, until softened and starting to crisp.
3. Place grated baby marrow in a bowl with milk and cover. Steam for 3 minutes.
4. Place cooked baby marrow in a blender with the xylitol. Blend until smooth.
5. Add the eggs, one at a time, blending after each addition.
6. Combine the baby marrow mixture, coconut flour, ground seeds, baking powder and ½ tsp salt. Form into small fritters.
7. Heat oil in a pan over medium heat. Cook the fritters in batches for 2 minutes on each side, until golden. Allow to cool.
8. Toss all the salad ingredients together.
For the dressing
1. Whisk all the dressing ingredients together and drizzle over the salad.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

An oldie but a goodie, our zoodle and quinoa caprese salad jar is ideal for those healthy work lunches!

The post Baby marrow fritter salad with home made dressing appeared first on MyKitchen.

A one-pot wonder for the whole family to enjoy! This corn fritter cake with smoked trout and chilli sour cream has everything you need for a fast and tasty weeknight meal.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
3 eggs
1½ cup milk
1 cup cake or gluten-free flour
1 onion, diced
1 cup green peas
2 cups frozen corn
Salt and pepper
1 cup sour cream
Cayenne pepper
1 tsp paprika
Lemon
Dill
100 g smoked trout

METHOD
1. Whisk the eggs and milk. Sift the flour over the wet mixture. Add the onion into the mixture along with the peas and corn, and mix.
2. Prepare a large saucepan to a medium heat, pour the mixture in, season and close with a fitted lid. Allow to cook for 5 minutes. Place under a grill for 3 minutes to allow the top to cook to a golden brown colour.
3. Prepare the topping by mixing the sour cream, cayenne and paprika together. Serve with lemon, dill and smoked trout.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Corn fritter cake with smoked trout and chilli sour cream appeared first on MyKitchen.

Breakfast is served! Get the best of both brekkie classics with this corn fritter eggs Benedict, perfect for a Sunday morning treat.

SERVES 6 // COOKING TIME 45 min

INGREDIENTS
For the corn fritters
400 g tin corn kernels
1 cup flour
1 tbsp sugar
1 tsp baking powder
2 eggs, whisked
¾ cup milk
Vegetable oil, to fry
For the eggs Benedict
6 eggs
2 tbsp mayonnaise
1 tsp lemon juice
Pinch cayenne pepper
200 g baby spinach

METHOD
For the corn fritters
1. Mix corn, flour, sugar, baking powder, ½ tsp salt and ¼ tsp pepper. Stir in eggs and milk.
2. Heat oil in a pan over medium-high heat. Scoop 2–3 tbsp batter into the pan. Cook for 2–3 minutes, then flip and cook for 3 minutes on the other side, until golden.
3. Place on paper towel to drain.
For the eggs Benedict
1. Bring a pot of water to a simmer and add a drop of vinegar.
2. One by one, crack an egg into a cup, stir the water to create a whirlpool and tip in the egg. Cook for 3–5 minutes, then remove with a slotted spoon.
3. Make a cheat’s hollandaise sauce by mixing mayonnaise, lemon juice and cayenne pepper.
4. To serve, top the fritters with baby spinach, poached eggs and hollandaise sauce.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto//HMimages.co.za

The post Corn fritter eggs Benedict appeared first on MyKitchen.

Starters, sides or as a snack, these vegetable fritters are a quick and versatile option. Adding some mashed potato and fish will also turn these fritters into healthy fish cakes.

MAKES 8 // COOKING TIME 30 min

INGREDIENTS
1 cup frozen pea, corn and carrot mix, defrosted
3 spring onions, finely chopped
2 rounds feta, cubed
1 tbsp chopped parsley
½ cup cake flour
Salt and pepper
2 eggs, lightly beaten
Olive oil, to fry

METHOD
1. Combine the mixed veggies, spring onions, feta, parsley and flour, and season well.
2. Add eggs to the vegetables and mix well.
3. Heat a little oil in a non-stick pan. Add a heaped tbsp of the mixture and flatten slightly. Cook for 2–3 minutes on each side, or until the fritter is crispy and golden brown.
4. Serve the vegetable fritters immediately, topped with eggs for breakfast, or with a crisp green salad and sweet chilli sauce for lunch.

The post Vegetable fritters appeared first on MyKitchen.

The flavours in our banana fritters work together to create a deliciously sweet and salty taste that will leave you wanting more!

SERVES 6 // COOKING TIME 15 min

INGREDIENTS
3 ripe bananas, mashed
2 eggs, separated
2 tbsp brown sugar
1 tsp vanilla essence
2 cups flour
½ cup biltong dust
½ tsp salt
1 cup milk
Vegetable oil, to fry
125 g butter, melted
1 tbsp honey
Icing sugar, to dust

METHOD
1. In a bowl, combine bananas, egg yolks, sugar and vanilla.
2. In a separate bowl, combine flour, biltong dust and salt.
3. Alternating between the two, gently mix dry ingredients and milk into the banana mixture.
4. Whisk egg whites until stiff peaks form. Fold into banana batter until just combined.
5. Heat oil in a pan. Drop in spoonfuls of batter and fry until golden. Drain the fritters on a paper towel.
6. To make the honey butter, beat together the melted butter and the honey.
7. Drizzle the honey butter over the fritters and dust them with icing sugar.

Want more? Try our home-made biltong recipe here!

The post Biltong and banana fritters with honey butter appeared first on MyKitchen.