Sarah Tuck's delicious fritters make a great, easy weeknight dinner or lazy weekend brunch. Feel free to pop a poached egg on top, or add the protein of your choice to the mix – finely chopped bacon, cooked chicken or salmon would all work well.
1 cup cooked brown rice or quinoa, cooled
¼ small green cabbage, shredded finely
1 large zucchini, grated
sea salt and freshly ground black pepper
pinch of chilli flakes
finely grated zest of 1 lemon
¼ cup self raising flour
3 Tablespoons rice bran or coconut oil
buffallo mozzarella, labne, Greek yoghurt or whipped feta
basil pesto or chilli jam
As a side for this dish you could swap the buffalo mozzarella for labneh, whipped feta or Greek yoghurt, and swap the pesto for chilli jam or hummus – so many options!
Mix the rice (or quinoa), cabbage and zucchini in a large bowl.
Lightly whisk eggs and add to the vegetables with a generous seasoning of salt and pepper, chilli flakes and lemon zest.
Sprinkle over flour and mix to combine. Leave to sit for 5 minutes. Heat a tablespoon of oil at a time in a large frying pan and cook the fritters, using about 2-3 tablespoons of mixture per fritter, for a few minutes each side, until golden and cooked through.
Serve immediately with avocado, mozzarella, pesto and basil leaves. Makes 8.