As you know, we're always looking for ways to get veggies into breakfast, cos when you start the day with veggies you know it's going to be a good day. These fritters are gluten free and vegetarian. You can have them as is, or make a great brekky with poached eggs, bacon or smoked salmon; lunch with a tuna salad; or dinner with some lamb chops.
They're a great source of protein, calcium and folate - top baby making nutrition!
Makes approx. 16 fritters (8 serves)
400g brussel sprouts (you can use other vegetables like carrot or cabbage if you can get sprouts), sliced/shredded finely
2 zucchini, grated
250g halloumi, grated
¾ cup buckwheat flour
¼ cup coconut flour
1/3 cup milk (of your choice)
1 tsp baking powder
2 tbsp olive oil
½ bunch of dill (or other herbs like parsley or chives), chopped finely
Pan fry the sprouts in 1 tbsp olive oil for 5 minutes or until fragrant.
Transfer to a bowl and set aside for 5 mins to cool. Add zucchini, halloumi, half your herbs + eggs and mix well.
Then add flours, baking powder and milk and a good crack of pepper. Season and mix well.
Heat oil in a pan. Pour mixture into the pan (I used a ¼ cup measure) and cook until golden, then flip. You may like to press patty down to help it cook all the way through. Continue with remaining mix.
These keep well in the fridge and can be frozen - hello leftovers!