This delicious vegetarian breakfast recipe for courgette fritters is from food blogger Dannii Martin’s new book Hungry Healthy Happy. Her book and brilliant blog are all about nourishing your body without giving up your favourite foods.
If you’re looking for inspiration to eat healthily from someone more down-to-earth than some of those irksome lofty racehorse- legged clean-eating types, then you’ve come to the right place. Dannii is a straightforward lass who’s shed a lot of weight through exercise and healthy eating. She’s not preachy or an out-of-reach international model, she’s a very likeable girl-next-door with a story to tell and recipes to share.
But down-to-earth doesn’t mean it’s not aspirational. Dannii’s beautifully photographed book is laden with inviting recipes that lighten the load with oodles of fresh ingredients and vibrant flavours.
I was sent a copy to look at a few weeks ago, and i’m genuinely feeling inspired to cook my way through it. If you want to find out more you can read my full review of Dannii’s Hungry Healthy Happy here.
In the meantime, if you want to have a crack at making this gorgeous healthy breakfast, then here’s the recipe. I’m thinking it’s perfect material for a leisurely weekend breakfast.
For the fritters
2 medium courgettes, grated and excess juice squeezed out
4 tbsp wholewheat flour
4 tbsp Parmesan cheese, grated (or vegetarian alternative)
1 tbsp garlic powder
2 tbsp olive oil, for frying
sea salt and black pepper
For the topping
3 paoched eggs
2 tbsp finely chopped fresh chives, to garnish
- Heat the oil in a large non-stick frying pan or skillet
- Mix together all the fritter ingredients using your hands, season, and roll the mixture into 6 golf ball-sized balls. Flatten the balls into patties with a spatula and add to the pan a few at a time. Cook for 6 minutes, flipping over halfway through cooking time.
- Transfer the cooked fritters to kitchen paper to absorb any excess oil and continue until all of the patties are cooked.
- Place 2 fritters on each plate and top with 1 poached egg. Serve garnished with chopped chives and black pepper.
Nutritional Breakdown Per Serving
26g fat, of which saturates 8.5g
Recipe and images extracted from Hungry Healthy Happy by Dannii Martin, photography by Jacqui Melville. Published by Jacqui Small (£20).