4 (240g) Portabella Mushrooms, thickly sliced
240g truss cherry tomatoes, cut into 4 lengths
1/3 cup olive oil
350g zucchini, grated
100g halloumi cheese, chopped
1 tsp sweet paprika
2 green onions, thinly sliced
½ cup (75g) self raising flour
1/3 cup (75ml) milk
1 Heat butter in a large saucepan over medium heat. Once melted, add mushrooms and cook for 5 minutes or until tender and lightly browned. Remove mushrooms and set aside.
2 Meanwhile, preheat oven to 180°C fan forced. Line a baking tray with baking paper. Place cherry tomatoes on the baking tray and drizzle with 2 tablespoons olive oil. Season with salt and pepper. Cook for 10-12 minutes or until tomatoes are softened.
3Using hands squeeze zucchini to remove any excess liquid. Combine zucchini, halloumi, paprika and green onion in a medium bowl. Season with salt and pepper. Combine flour, 2 eggs and milk in a separate bowl. Add zucchini mixture and stir gently until combine.
4Heat one third of the oil in a large frying pan over medium heat. Drop ¼ cups of the fritter mixture into pan and cook, in batches, for 5 minutes each side or until cooked through.
5Meanwhile, poach remaining 4 eggs in a pan of simmering water for 4-5 minutes or until cooked to your liking.
6Place zucchini fritters on plate, top with mushrooms, poached egg and cherry tomatoes to serve.