What you need(serves 2)
2 Zucchinis
1 egg (for zucchini fritters)- 4 eggs (for the poached eggs)
1 Brown Onion (diced) 
½ cup corn kernels
½ cup parsley (chopped)
2x tbsp mint (chopped)
2 tbsp Self raising flour
1 cup English Spinach
4 tbsp Extra Virgin Olive oil
cooking bowl
grater
frying pan
tablespoon
fork
saucepan
knife
chopping board
slotted spoon
What to do
1.
Start by chopping:
- 1x onion,
- 2x tbsp mint.
2.
Grate:
- 2x zucchini
- squeeze out moisture using clean chux cloth (see hints)
3.
Place fry pan on medium heat,
4.
Add 1 teaspoon olive oil and diced onion into pan,
5.
Cook onion until soft,
Turn heat off.
6.
Place cooked onion into bowl with:
- grated zucchini,
- ½ cup corn kernels,
- 2 tablespoons self-raising flour
- ½ cup parsley
- 2 tbsp of mint
7.
Crack 1 egg into a cup, and whisk egg with fork.
8.
Turn pan heat to medium,
9.
Add 1 tablespoon olive oil to pan,
10.
Put 2 tablespoons of fritter mix into pan and flatten with back of spoon,
11.
Cook fritters 2 minutes each side until golden,
12.
Heat pan until boiling, then lower heat to simmer. Stir water with spoon to make a whirlpool,
13.
Crack eggs into the water to cook for 3 minutes, repeat for 4 eggs total.
14.
To serve, divide fritters between 2 plates, top with poached eggs and spinach.
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