Beetroot & Spinach Fritters with Smoked Salmon

 

breakfast fritter recipe

breakfast fritter recipe

Veggie fritters are a delightful way of getting an abundance of vegetables for your first meal of the day. Guidelines state that we need 5 serves daily (which is around 2.5 cups of veg), and with this recipe, you’ll be getting over half of that! They contain a good serve of protein to help stabilise blood sugar levels and keep hunger locked up until lunch. Seasoned with lots of great herbs and spices (the chilli and lemon will help kick-start your digestion for the day) and topped with smoked salmon which a great source of omega 3 which is so essential. A winning brekkie to-go in under 15 minutes.

Serves 1.

INGREDIENTS

For the fritters:

  • 2 Tbsp Coconut/Olive Oil
  • 100g (½ cup) Raw Beetroot, finely grated
  • 100g (½ cup) Zucchini, finely grated
  • ½ Cup Spinach Leaves
  • 1 Garlic Clove, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chilli (optional)
  • 3 sprigs dill, finely chopped
  • 2 eggs
  • Salt and pepper

To serve:

  • 4 slices of smoked salmon
  • 1 heaped tsp horseradish sauce
  • ¼ lemon, squeezed

METHOD

  1. Once you have grated the beetroot and zucchini, squeezed out the excess moisture.
  2. In a large bowl add beetroot, zucchini, spinach, minced garlic, cumin, paprika, chilli, dill, eggs and a good sprinkling of salt and pepper, mix well together until all combined.
  3. Preheat a non-stick frying pan, medium heat, add oil. When hot, get a ¼ cup measure and evenly scoop in fritter mixture and dollop into pan (tip* makes around 5 fritters, can do in batches to make it easier). Fry for 2-3 minutes then use a spatula to flip and do the same the other side.
  4. Load into lunch box, add slices of salmon and dollop of horseradish cream, plus a squeeze of lemon.

 

Recipe by Rosie Eyre of By Rosie.

 

Ingredients for Beetroot & Spinach Fritters with Smoked Salmon

Rosto Extra Virgin Olive Oil Mellow 750ml

$13.69 ea
 

Rosto Extra Virgin Olive Oil Oomph 750ml

$15.99 ea