Gluten Free Courgette, Pea, Herb & Feta Fritters With Poached Egg, A Courgette Ribbon Salad, And Toasted Seeds
Fritters are a wonderful way to incorporate vegetables into breakfast that you might otherwise feel are too savoury to eat before midday. All you need is a good grater, a strong arm and a bit of enthusiasm! Courgette, peas, feta and a selection of herbs is a brilliant combo for Spring as it feels fresh, light, tangy and goes perfectly with a poached egg, dollop of yogurt or even a spicy salsa. This makes a great weekend brunch, and any extras are delicious as snack for later in the day. If you’re gluten free, it is also a perfect filling breakfast that doesn’t involve bread.
4
Ingredients
3 medium courgettes (approx. 600g), ends trimmed and coarsely grated
100g fresh or frozen peas
2 eggs, beaten
100g gluten free self-raising flour (eg Doves)
100g feta, crumbles
2 garlic cloves, crushed
2 tbsp parsley leaves, roughly chopped
2 tbsp mint leaves, roughly chopped
2 spring onions, bulbs finely chopped1 garlic clove, finely chopped
good crack of black pepper and a sprinkle of salt
Toppings:
4 eggs
2 courgettes
olive oil
lemon juice
pumpkin and sunflower seeds
Method
1. Start by placing the grated courgette and a generous pinch of salt between a few sheets of kitchen towel for 10 minutes to drain off any excess water (this is an important step as it prevents the fritter from becoming soggy!). Squeeze out any final bits of liquid before placing in a large mixing bowl.
2. If using fresh peas place these straight into the bowl. If using frozen, blanch them in boiling water for 30 seconds then drain, rinse under cold water and place in the mixing bowl.
3. Add the eggs and flour and mix everything well with a wooden spoon. Then add the feta, crushed garlic, herbs, spring onion, salt & pepper until everything if fully combined.
4. Heat a little olive oil or coconut oil in a non-stick frying pan over medium heat. Add 2 tbsp of the mixture per fritter and flatten using the back of a spoon (adjust the size to your liking).
5. Fit as many fritters as you comfortably can into the pan and fry for a few minutes on either side until golden brown.
6. If necessary, soak any excess oil on kitchen paper and keep warm in the oven until ready to serve.
7. Meanwhile, using a peeler or spiraliser, peel the extra courgettes to form ribbons. Toss this with a drizzle of olive oil, lemon juice, salt & pepper.
8. Poach the eggs in a pan of simmering water.
9. When everything is ready to serve, divide the fritters between 4 plates, top with the poached eggs, courgette ribbons and toasted seeds.
