Chia, Mint and Spinach Fritters Eggs Benny with Salsa Criolla and Paloise Hollandaise

Name: Chia, Mint and Spinach Fritters Eggs Benny with Salsa Criolla and Paloise Hollandaise
Yield: 10
Ingredients: 200.0g Peas, frozen; 600.0g Spinach frozen; 300.0g Corn, canned; 3.0x Mint bunch, chopped; 1.0x Coriander, bunch; 2.0x Dill bunch, chopped; 500.0g Ricotta; 150.0g Chia seeds; 10.0x Eggs; 15.0g Salt, flakes; 10.0g Cumin, ground; 250.0ml Vegetable oil; 1.0x Red capsicum; 1.0x Brown onion, finely diced; 2.0x Tomatoes, finely diced; 1.0x Garlic cloves, crushed; 100.0ml Olive oil; 30.0g Red wine vinegar; 10.0g Oregano, dried; 0.0n/a Saltflakes, by taste; 500.0ml KNORR Hollandaise Sauce Gluten Free 1L; 5.0g Anise myrtle; 20.0x Eggs, poached; 0.0g Micro herbs, to garnish; 0.0n/a Aleppo peppe, to garnish

Chia, Mint and Spinach Fritters Eggs Benny with Salsa Criolla and Paloise Hollandaise – Recipe

Plant-forward fritters meet paloise hollandaise, where bright herbs and clean acidity from salsa criolla combine to create a modern, lighter Benny profile.

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What you need

Peas, frozen 200.0 g
Spinach frozen 600.0 g
Corn, canned 300.0 g
Mint bunch, chopped 3.0 x
Coriander, bunch 1.0 x
Dill bunch, chopped 2.0 x
Ricotta 500.0 g
Chia seeds 150.0 g
Eggs 10.0 x
Salt, flakes 15.0 g
Cumin, ground 10.0 g
Vegetable oil 250.0 ml
Red capsicum 1.0 x
Brown onion, finely diced 1.0 x
Tomatoes, finely diced 2.0 x
Garlic cloves, crushed 1.0 x
Olive oil 100.0 ml
Red wine vinegar 30.0 g
Oregano, dried 10.0 g
Saltflakes, by taste
KNORR Hollandaise Sauce Gluten Free 1L 500.0 ml
KNORR Hollandaise Sauce Gluten Free 1L
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Countrywide

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Free Sample
Anise myrtle 5.0 g
Eggs, poached 20.0 x
Micro herbs, to garnish
Aleppo peppe, to garnish

Casual Dining

Breakfast & Brunch

Eggs

Eggs Benedict

Cafe/Takeaway

Plant-forward fritters meet paloise hollandaise, where bright herbs and clean acidity from salsa criolla combine to create a modern, lighter Benny profile.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Chia, mint and spinach fritters
- Place the peas in a large bowl and lightly crush with a whisk until partially broken down.
- Place the spinach in a sieve and press firmly to remove excess liquid. Roughly chop the spinach, add to the peas and mix to combine.
- Add the corn, half amount of mint, coriander, half amount of dill, ricotta, chia seeds, eggs, salt flakes and cumin. Mix well until fully combined, then allow the mixture to rest for 10 minutes.
- Heat a large non-stick frying pan over medium–high heat and add a vegetable oil. Using a large spoon, shape 100g portions of the mixture into patties. Cook in batches for 3 minutes per side or until golden brown, adding more oil as required.
- Once cooked, drain excess oil and set the fritters aside.
Salsa criolla
- Combine the red capsicum, brown onion, tomato and garlic in a mixing bowl. Add the olive oil, red wine vinegar and oregano, then season with salt to taste. Mix well to combine.
Paloise hollandaise
- Pour Knorr Hollandaise Sauce into a saucepan and add anise myrtle, remaining half of mint and dill, then warm gently over low heat, stirring continuously until heated through.
To serve
- Place the fritters in the centre of a plate. Spoon the salsa criolla over the fritters, top with poached eggs, then generously pour paloise hollandaise over the eggs. Finish with a light sprinkle of Aleppo pepper and garnish with micro herbs.