Courgette, broccoli and blue cheese fritters

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

This super healthy, vegetarian zucchini, broccoli and blue cheese fritter recipe for two are really tasty and packed full of vegetables. Great for dinner or a light meal, any left overs are great cold for lunch the next day!

Serves: 2 (makes about 10 fritters)

Time to make: 25 mins

Ingredients

More weights & measures

spray oil
3 courgettezucchiniXszucchini, summer squashX, grated (or use 340g marrow, grated)
2 cups finely chopped broccoli
250g pouch cooked brown rice (or 1 ¼ cups cooked brown rice)
4 eggs
30g blue cheese, chopped small
1 ½ cups (250g) halved cherry tomatoes
½ cup fresh basil leaves
1 tablespoon extra virgin olive oil
¼ teaspoon salt
black pepper, to taste

Instructions

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1 Squeeze excess moisture from courgettes using a clean tea towel.

2 Spray a pan with oil and heat to medium high. Combine courgettes, broccoli, brown rice, eggs and blue cheese in a large bowl and mix together well.

3 Put dessert spoonfuls of mixture into pan and cook for about 2 minutes, then turn and cook the other side, until golden. Keep warm in the oven while you cook the rest.

4 Combine tomatoes, basil, olive oil, salt and pepper in a bowl.

5 Serve fritters with tomato salad.

HFG tip

Leftover fritters are great cold for lunch the next day.

This recipe is from our Weeknight meal planner feature – everything you need for four nights of simple, tasty, nutritionist-approved meals for two, for under $99. Just grab the shopping list and you’re all set!

Nutrition Info (per serve)

Calories 598 cal

Kilojoules 2500 kJ

Protein 29 g

Total fat 29 g

Saturated fat 7 g

Carbohydrates 50 g

Sugar 7 g

Dietary fibre 9 g

Sodium 570 mg

Calcium 220 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.