• 1 tbsp white wine vinegar
  • 6 eggs, 2 beaten
  • 300g courgette, spiralised
  • 50g self-raising flour
  • 50g parmesan, grated
  • 1 tbsp sunflower oil
  • 200g pea shoots
  • 140g cherry tomatoes, sliced


  1. 1

    Bring a large pan of salted water to simmering point and add the white wine vinegar. 

  2. 2

    Mix the beaten eggs, courgette, self-raising flour and parmesan in a bowl. Season and mix well. Make 4 balls, then flatten gently into fritters. 

  3. 3

    Heat the oil in a large non-stick frying pan on medium heat. Add the fritters and cook for 3-4 minutes on each side.

  4. 4

    Drop the remaining eggs in the water gently but swiftly and poach for 3 minutes. Serve the fritters with a poached egg on top and the pea shoots and tomatoes. 

Nutritional Details

Each serving provides
  • Energy 1101kj 263kcal 13%
  • Fat 14.7g 21%
  • Saturates 5.0g 25%
  • Sugars 2.5g 3%
  • Salt 0.58g 10%

% of the Reference Intakes

Typical values per 100g: Energy 440kj/105kcal

Each serving provides

12.2g carbohydrate 2.5g fibre 19.0g protein Two of your 5 a day

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