Full of greens fritters
·
Serves 4 (makes 12 fritters)·
Ready in 30 mins
Ingredient
·
250g courgettes, grated, or purple sprouting
broccoli, finely chopped·
2 handfuls (about 100g) of spinach or spring
greens, shredded·
4 tbsp vegetarian soft crumbly cheese (feta,
robiola, goat’s cheese)·
25g freshly grated vegetarian·
Parmesan- or Pecorino-style cheese·
1/2 garlic clove, peeled and finely chopped·
A few sprigs of fresh dill or basil, roughly
chopped·
Grated zest of 1 unwaxed lemon·
Sea salt and freshly ground black pepper·
5 organic or free-range eggs·
Olive oil
Recipe
·
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