Vegetable FrittersLittle & Loved
1 Cup courgette, grated - can also use broccoli, cauliflower, carrots etc or a mixture
2 Spring onions, finely sliced - or 1/4 white onion finely sliced
Small handful of parsley, finely sliced
1/4 Cup buckwheat flour
1/2 tsp baking powder
2 large free range eggs
1/4 Cup Parmesan cheese
Lewis Road Creamery Salted Butter, to cook
Serve with avocado, tomato, red onion and jalapeño salsa and slices of grilled streaky bacon.
In a large mixing bowl, add grated vegetables, spring onion and herbs.
Add flour and baking powder and mix well, to coat the vegetable mixture.
Add eggs, cheese and sour cream and mix well.
Heat a heavy pan over a medium to high heat, add a teaspoon of butter and allow it to sizzle.
Place heaped tablespoons (around 4-5 at a time) of the mixture into the hot pan and allow them to sizzle.
When lovely and brown on the first side, gently flip the fritters and brown on the second side.
Makes approx. 12 small fritters *gluten free - refined sugar free - nut free This is a favourite recipe of ours, a simple midweek meal, packed with protein and nutritious seasonal produce.