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Silverbeet And Sweet Pea Fritters
with poached eggs, asparagus and fennel salad

Serves 4

Silverbeet and sweet pea fritters, With poached eggs, asparagus and fennel salad


  • 150g plain flour
  • 60g quick oats
  • 100g cooked silverbeet, drained
  • 200g frozen sweet peas
  • 10g baking powder
  • 1 tsp salt
  • 4 eggs (approx. 200g)
  • 100g milk
  • olive oil
  • 2 bunches asparagus
  • ¼ bulb fennel
  • 100g rocket
  • 8 eggs
  • balsamic vinegar
  • chilli oil



  1. Mix the flour, oats, baking powder in a large bowl and reserve.
  2. In a food processor, pulse the defrosted peas until crushed, and add to another bowl.
  3. Finely chop the silverbeet and add to the same bowl. Mix in milk and eggs.
  4. Add the wet mix to the dry mix and combine until you have an even consistency.
  5. Preheat a large frying pan to a moderate heat and add some olive oil.
  6. Using a tablespoon as a guide, carefully spoon the fritter batter into the frying pan, leaving enough space between each fritter and allow to colour and bubbles to form on top before turning. Once turned allow to cook through.

The salad

  1. Cut the asparagus length ways, and cook sauté in a hot pan.
  2. Once cooked, add to the rocket and thinly sliced fennel.

The poached eggs

  1. Half fill a deep sided pot or pan with water and bring to a rolling simmer. Add a tablespoon of white vinegar.
  2. Gently crack the eggs as close to the surface of the water as you can and cook to preferred doneness.

Combine it all together ready to serve

  1. Arrange 3 fritters on a plate, put 2 poached eggs on top and salad on the side.
  2. Drizzle with some nice chilli oil and some balsamic vinegar.
  3. Enjoy 🙂