Full of greens fritters
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Serves 4 (makes 12 fritters)
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Ready in 30 mins
Ingredient
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250g courgettes, grated, or purple sprouting
broccoli, finely chopped
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2 handfuls (about 100g) of spinach or spring
greens, shredded
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4 tbsp vegetarian soft crumbly cheese (feta,
robiola, goat’s cheese)
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25g freshly grated vegetarian
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Parmesan- or Pecorino-style cheese
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1/2 garlic clove, peeled and finely chopped
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A few sprigs of fresh dill or basil, roughly
chopped
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Grated zest of 1 unwaxed lemon
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Sea salt and freshly ground black pepper
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5 organic or free-range eggs
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Olive oil
Recipe
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Put all the grated, chopped and shredded veg
into a bowl. Crumble in the cheese, add the garlic, herbs and lemon zest and a
good pinch of salt and pepper, and mix. Now crack in the eggs and mix well.
·
Get a large frying pan on a medium heat and add
a generous glug of olive oil – you want to be generous with the oil here.
·
Once the oil is hot, carefully lower in
tablespoons of the mixture and flatten them out to form little patties. Fry for
2-3 minutes, then carefully flip and fry on the other side for a final two
minutes, until the egg is completely cooked.
·
Place on a plate in a low oven to keep warm
until you are ready to eat. Serve a few fritters on a plate next to some bright
salad dressed with lemon, oil and a little mustard.
Per fritter (12 fritters) 99 Cals, 8.4g fat
Full
of greens fritters
