If you’re like me and love your breakfast, here is a recipe that you can whip up in under 40 minutes. It makes for a great weekend brunch, and being high in protein, fibre, monounsaturated fat as well as animal and plant based omega-3 fatty acids it also makes for a very healthy, low calorie choice. To turn this recipe into a gluten-free delight, you can substitute the wholemeal flour with buckwheat flour or even coconut flour.
| Servings | Prep Time |
| 4 people | 5 minutes |
| Cook Time |
| 5 minutes |
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| If you’re like me and love your breakfast, here is a recipe that you can whip up in under 40 minutes. It makes for a great weekend brunch, and being high in protein, fibre, monounsaturated fat as well as animal and plant based omega-3 fatty acids it also makes for a very healthy, low calorie choice. To turn this recipe into a gluten-free delight, you can substitute the wholemeal flour with buckwheat flour or even coconut flour.
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Ingredients
- 2 Corn kernels (low salt)
- 4 Tbsp Eggs (or buckwheat or coconut flour for gluten-free)
- 300 g smoked salmon chopped
- 2 cups Zucchini excess liquid squeezed out
- 1 cup wholemeal flour rinsed
- ¾ cup fresh mint crushed
- 1 small Carrot mashed
- 2 Tbsp garlic chopped
Servings: people
Instructions
- Combine eggs, flour, zucchini, corn kernels and salmon in a large bowl. Mix well.
- Combine avocado and coriander in a separate bowl to make a dip. Season with salt and pepper and lime juice.
- Spray a fry pan with extra virgin olive oil and place over a medium-high heat.
- Drop tablespoons of fritter mix into the pan and cook on both sides until golden.
- Repeat step 4 to make the desired amount of fritters.
- Serve with crushed walnuts and a wedge of lime.