Zucchini breakfast fritters

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(2)
Breakfast
1 peopleServes 1
  • Zucchini, 1 medium, grated (101g)
  • Carrot, 1 medium carrot(s), grated (109g)
  • Eggs, raw, 2 extra large egg(s) (102g)
  • Red onion, 0.25 small, diced (30g)
  • Cheddar cheese, reduced-fat (15% fat), 50 g, grated (50g)
  • Plain flour, white, 2.5 tablespoon(s) (28g)
  • Pepper, any type, ground, 1 pinch(es) (1g)
  • Olive oil, 1 teaspoon(s) (5ml)
  • Baby spinach, 1 handful(s) (22g)
  • Fresh fruit, any type, 1 medium piece(s), e.g. apple, pear, banana (150g)

Method

Squeeze out excess moisture from grated zucchini and carrot using a paper towel.

In a bowl combine eggs, zucchini, carrot, onion, cheese, flour and pepper. Mix until well combined.

Heat olive oil in a non-stick frying pan over medium to high heat and add the fritter mixture to the pan, making 5 to 6 individual fritters. Flatten mixture using a spatular, and cook for 3 to 4 minutes each side, or until golden.

Serve fritters on a bed of spinach.

Follow with a piece of fruit, or save for a mid-morning snack.

TIP: If the fritter mixture is too wet, add a touch more flour before cooking.

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1
Bread & Cereals1
Vegetables1.5
Fruit1
Dairy1
Healthy Fats & Oils1
Indulgences0
Kilojoules2472
Protein36.1 g
Total fat25.7 g
- Saturated fat10 g
Total carbohydrates48.2 g
- Total sugars25.2 g
Fibre10.8 g
Sodium471 mg

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