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Green fritters

A quick, easy and healthy breakfast that will keep you satisfied until lunch, with eggs and green vegetables such as broccoli and courgettes

  • Prep: 15 mins
    Cook: 15 mins
  • Serves 2 (makes 6 fritters)
  • Easy
  • Serves 2 (makes 6 fritters)
  • Easy
  • Calories 359
  • Carbohydrates 25
  • Saturated Fat 4
  • Sugar 2
  • Protein 16
  • Fat 21
  • Fibre 4
  • Salt 0.5

Nutrition per serving

  • Calories 359
  • Carbohydrates 25
  • Saturated Fat 4
  • Sugar 2
  • Protein 16
  • Fat 21
  • Fibre 4
  • Salt 0.5

Ingredients

  • 140g courgettes, grated
  • 3 medium eggs
  • 85g broccoli florets, finely chopped
  • small pack dill, roughly chopped
  • 3 tbsp gluten-free flour or rice flour
  • 2 tbsp sunflower oil, for frying

Tip

Nutritional boost
Increase vitamin D and omega-3 levels by serving some poached salmon with your fritters. For more protein, serve with an egg. 

Vary the veg
You can experiment with the green vegetables you use - just make sure that it adds up to the same weight.

Method

  1. Squeeze the courgettes between your hands to remove any excess moisture, or tip onto a clean tea towel and twist it to squeeze out the moisture.

  2. Beat the eggs in a bowl, add the broccoli, courgettes and most of the dill, and mix together. Add the flour, mix again and season.

  3. Heat the oil in a non-stick frying pan. Put a large serving spoon of the mixture in the pan, then add 2 more spoonfuls so you have 3 fritters. Leave for 3-4 mins on a medium heat until golden brown on one side and solid enough for you to flip over, then flip over and leave to go golden on the other side. Repeat to make 3 more fritters (there is no need to add any more oil to the pan after the first batch). Scatter with the remaining dill to serve.

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