These veggie fritters make an ideal lazy-weekend breakfast Suitable for Balanced diet Difficulty Easy Serves 2 Prep time 20 minutes Cook time 20 minutes

Nutrients per serving:

Ingredients

• 50g plain flour *
• 3 eggs, beaten
• 2 tsp hot smoked paprika *
• 100g broccoli, finely chopped
• 2 courgettes, grated
• 50g spinach, finely chopped
• 1 garlic clove, crushed
• 20g dill, finely chopped
• 1 tbsp vegetable oil, for frying

For the tomato salsa

• 200g cherry tomatoes, quartered
• ½ red onion, finely chopped
• 25ml extra virgin olive oil
• 25g basil * leaves, torn

* Available at Holland & Barrett

Method

Step 1 Make the tomato salsa. Mix together the cherry tomatoes, red onion and extra virgin olive oil with a little salt and pepper. Set aside, and leave the basil for later. Step 2 To make the fritters, mix together the flour, eggs and hot smoked paprika in a large bowl. Add in the broccoli, courgette, spinach, crushed garlic and dill, with plenty of salt and pepper. Mix together until all the vegetables are well coated. Step 3 Heat the vegetable oil in a large pan. Spoon in 2 tbsp-sized mounds of fritter batter in the pan, flatten with the back of the spoon and cook the fritters for 2-3 minutes on each side. Step 4 Once cooked, transfer to a board lined with kitchen roll. Repeat until all the mixture has gone. Step 5 Add the torn basil to the salsa. Divide the fritters between the plates, and serve with a large spoonful of salsa on top. Shop our Food & Drink range.