Courgette, broccoli and blue cheese fritters
(at time of publication)
- oil spray
- 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
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.
Nutrition Info (per serve)
Total fat 29g
–Saturated fat 7g
Dietary fibre 9g
Leftover fritters are great cold for lunch the next day.
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