- 140g courgettes, grated
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 3 medium eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 85g broccoli florets, finely chopped
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- small pack dill, roughly chopped
- 3 tbsp gluten-free flour or rice flour
- 2 tbsp sunflower oil, for frying
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
Squeeze the courgettes 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, courgettes 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 spoonfuls 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). Scatter with the remaining dill to serve.
Nutritional boostIncrease vitamin D and omega-3 levels by serving some poached salmon with your fritters. For more protein, serve with an egg.
Vary the vegYou can experiment with the green vegetables you use - just make sure that it adds up to the same weight.