Step 1
Reserve 1 cup of the mushroom mince. Heat half the oil in a large frying pan over medium-high heat. Cook the remaining mushroom mince, stirring, for 8 mins or until pan juices have evaporated. Transfer to a bowl and set aside to cool.
Step 2
Preheat oven to 200˚C. Line 2 baking trays with baking paper. Place the tomatoes on 1 lined tray and drizzle with balsamic vinegar and 2 tsp of the remaining oil. Season. Spread the reserved mushroom mince on the remaining tray. Bake for 12-15 mins or until the tomatoes start to collapse and the mushroom mince is crisp and golden.
Step 3
Meanwhile, add the zucchini, onion, flour, milk, 2 eggs and half the fetta to the mushroom mince in the bowl. Stir until well combined. Season. Heat the remaining oil in a clean large non-stick frying pan over medium heat. Add four 1/4-cup (60ml) portions of the mushroom mixture to the pan. Cook for 3 mins each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with the remaining mushroom mixture to make 8 fritters.
Step 4
Bring a saucepan of water to a simmer over high heat. Add the white vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool. Pour the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins for a runny yolk* or until cooked to your liking. Use a slotted spoon to transfer to a bowl. Cover to keep warm. Repeat, in batches, with the remaining 3 eggs.
Step 5
Divide the fritters, poached eggs, avocado, tomatoes and rocket among serving plates. Season. Sprinkle with the remaining mushroom mince and fetta. Serve with lemon wedges.