Courgette, broccoli and blue cheese fritters
- spray oil
- 3 courgetteszucchini, 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
Log In or Sign Up to save this recipe to your shopping list.
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.
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)
Total fat 29g
–Saturated fat 7g
Dietary fibre 9g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like
RELATED ADVICE LATEST ADVICE
Leave a Reply
You must be logged in to post a comment.