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Recipe | Zucchini Breakfast Fritter


Zucchini Fritters

• 200g (about 2) zucchini
• 75g (1/2 cup) gluten free SR flour
• 2 teaspoons grated lemon rind
• 2 eggs
• Light olive oil, to fry
• Salt/ pepper

Step 1
Coarsely grate the zucchinis, then squeeze out as much liquid as possible. Place in a bowl and add the flour, lemon rind and eggs. Season with salt and black pepper and stir to combine. Form the zucchini mixture into med-size patties. Refrigerate for 30 minutes to firm if time.

Step 2
Heat the oil in a frying pan over medium heat and fry, in batches, for 1-2 minutes each side until golden. Drain on paper towel. Serve with dressing of your choice. Great on it’s own!

Broccoli Salad
• 1 medium broccoli head
• ¾ cup dried raisins.
• ½ cup almond slices, toasted on a dry skillet until golden
• 2 Tbsp. fresh lemon juice (from 1 small lemon)

Step 1.
Peel the broccoli stem and Chop broccoli into small florets and dice the stem, cook in boiling salted water for 2-3 mins.

Step 2.
Toast ½ cup almonds, then add to cooked broccoli along with ¾ cup raisins a squeeze of lemon and sprinkle of sea salt.

Capsicum Relish

• 2 teaspoons olive oil
• 3 cups diced red onions
• 1 red capsicum, diced
• 2 cloves garlic, crushed
• 1/4 cup red wine vinegar
• 3 teaspoons no-added-salt tomato paste
• 2 teaspoons honey

Step 1.
Heat the oil in a large non-stick frying pan over low heat. Cook the onions, capsicum and garlic gently for 30 minutes until tender.

Step 2.
Add the vinegar, tomato paste and honey. Simmer for 2 minutes, then remove from the heat. Serve at room temperature.