Indeed, this is a breakfast recipe! However, you can of course enjoy at any time of day.

It was great to see how much interest there was on my Instagram for this recipe!

I love switching up my meals and experimenting with different ingredients and flavours. I’ve heard about people incorporating courgette into morning smoothies as a sneaky way of getting in extra nutrients without a strong vegetable-y taste. But when I came across these cheesy courgette fritters, I was so intrigued to give them a go…

I feel like there are way more sweet breakfast ideas than savoury out there, and despite being a sweet tooth myself, some days I crave saltiness and scrambled eggs on toast can get boring.

Don’t be discouraged by the “courgette”, you’ll find the strong punches of cheese and garlic make the courgette influence minimal.

Plus, courgette has a pretty mild flavour in the first place. That’s why it makes a great sneaky extra into your first meal of the day!

Let me know in the comments how this went for you!

Makes: 4-6

Ingredients:

• 2 medium sized courgettes
• 1/3 onion
• 1 clove garlic
• 2 eggs or ¾ tbsp ground flax seeds + 2 tbsp warm water
• 40g buckwheat flour (whole wheat works fine too if GF isn’t an issue)
• 40g grated cheese OR 1 tbsp nutritional yeast (vegan)
• ¾ tsp sea salt
• 2 tbsp olive oil

Optional Toppings:

• Black pepper
• Hummus (or any sauce/dip of choice!)

How to:

1. Line a large bowl with kitchen roll and grate courgettes into it. The roll will help to absorb the water from the courgettes. 
2. Sprinkle salt on the courgettes and combine well. Set aside while you prepare the rest. 
3. In a small bowl, whisk eggs or mix flax seeds with warm water. 
4. Slice and dice the onion and garlic. 
5. Back to your courgette bowl, take each of the 4 corners of the kitchen roll bring together so the courgette is all enclosed within. Squeeze until as much water comes out as you can manage! 
6. Ditch the kitchen roll and add your egg/flax mix to the bowl with the onion, garlic + now add the flour and cheese/nutritional yeast. Mix until fully combined. 
7. Start up the hob on a medium heat, grease with olive oil. Pick up a scoop of the mixture with your hand, form into a patty and place in the pan. Keep doing this until you fill the pan and then until the mixture runs out!
   Fritters should take 3-4 minutes each side. 
8. Serve with a crack of black pepper and a dip of your choice! I usually go with hummus because I’m a hummus junkie.

If you liked this post, check out my recipe for Herby Lentil “Meatballs” with Tomato Relish (Vegan + GF).  Not a breakfast recipe, but please be my guest if you’re enticed! These vegan meatballs are similar to falafel but lentil based! A delicious alternative to a usual vegan staple with a delicious tomato sauce to side.

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