Egg | Bunbury Farmers Market

Zucchini Fritters

Ingredients:
2 medium zucchini
2 royal blue potatoes
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 tsp dried oregano leaves
4 tsp olive oil
Salt and pepper to taste

Method:
Trim the ends from zucchini. Coarsely grate the zucchini. Peel and coarsely grate the potatoes. 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 pepper.
Pre heat an oven to 180°C. Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat. Drop four 2-tablespoonful measures of zucchini mixture into pan. Cook for 3 minutes each side or until golden. Finish cooking in the oven for 10-15 minutes until potato is cooked through. Transfer to a plate lined with paper towel.
The size of the fritter can be altered depending on how you will serve them. Make them bigger for dinner and smaller to serve as finger food for your next party.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below

Portobello Delight

Ingredients:
6 Portobello mushrooms
Splash olive oil
1 onion, chopped
2 cloves garlic, crushed
6 rashers bacon, chopped
300 grm Cream cheese
1 cup tasty cheddar cheese
¼ cup grated Parmesan Cheese
1 egg and 1 egg yolk beaten
¾ cup Panko bread crumbs
Salt and pepper

Method:
Chop the mushroom stalks and reserve the caps on a papered baking tray. Heat the oil in a frying pan and sauté the onion and garlic until tender. Add the mushroom stalks and bacon and cook for a further 10 minutes. Stir through the cream cheese and tasty cheese. Divide the mixture between the mushroom caps. Top with equal amounts of parmesan and panko bread crumbs and place into a 180° oven. Bake for 8 minutes or until panko bread crumbs are golden brown. Enjoy!

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Portobello Stuffed Mushrooms

Ingredients:
2 cups bacon finely chopped
6 portabello mushrooms de-stalked
2 cups cheddar cheese
2 cups spring onion finely chopped
1 egg beaten
Salt and pepper to taste

Cooking Method:
Pre-heat the oven to 220 degrees. Mix onion, egg, bacon, cheese, salt and pepper together in a bowl. Spoon the mixture into the up-turned mushrooms and place on a kitchen paper lined tray. Cook for approximately 10-15 minutes in the hot oven and serve with some crispy Italian bread for breakfast (or lunch, or dinner for that matter!?).

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: