A quick, easy and healthy breakfast that will keep you satisfied until lunch, with eggs and green vegetables such as broccoli and baby marrows.
Ingredients (2 servings – 6 fritters)
140g baby marrow, grated
3 medium eggs
85g broccoli florets, finely chopped
small pack dill, roughly chopped
3 tbsp gluten-free flour or rice flour
2 tbsp olive oil, for frying
Squeeze the baby marrow between your hands to remove any excess moisture, or tip onto a clean tea towel and twist it to squeeze out the moisture.
Beat the eggs in a bowl, add the broccoli, baby marrow and most of the dill, and mix together. Add the flour, mix again and season.
Heat the oil in a non-stick frying pan. Put a large serving spoon of the mixture in the pan, then add 2 more spoonful’s 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).