Courgette, broccoli and blue cheese fritters
- 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.
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!
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