I think we’re on the cusp of a brunch drought here on MADAVOCADO. If you haven’t got much of a sweet tooth and you don’t want to spend your day’s calorie intake in one fail swoop on a late Saturday morning, then it’s really difficult to find a good brunch.
Seriously, search ‘healthy brunch’ in Pinterest and your screen will be filled with recipes for homemade granola, chia shit, and some kind of ‘syn-free’ broccoli hash (not that kind). Bitch be real, I’m looking for bacon.
Fortunately we came across these tasty morsels which are clocking in at under 500 cals per portion. And they’re delicious, friend.
Legit struggled to tell the difference between the pic of these fritters frying and last week’s burgers!
Beetroot & Feta Fritters
We served this with a pesto yoghurt this time, but the fritters would also be good with a poached egg and/or a bit of fish like smoked salmon or mackerel.
Recipe adapted from Sugaretal.
Ingredients
- 1 egg
- 120g wholemeal self-raising flour
- 60ml milk
- 125g cooked beetroot, blended until coarse
- 50g feta cheese, crumbled
- 3 sprigs fresh thyme, leaves finely chopped
- salt and pepper
- 1.5 tbsp olive oil
- To serve: 3 tbsp natural yoghurt mixed with 0.5 tbsp green pesto.
Directions
- First make the fritter mixture by beating the egg in a bowl and then mixing in the flour and milk. Next add the pulsed beetroot, feta, thyme and seasoning (bear in mind the feta is already quite salty) and mix again until the ingredients are combined.
- Next fry the fritters in 3 batches, 2-3 fritters each time, to avoid overcrowding the pan. Heat up 0.5 tbsp oil in a frying pan for each batch on a high heat. Add one dessert spoon of the fritter mixture into the frying pan per fritter, quickly flattening each out into a pattie shape with the back of the spoon until it has the circumference of a small mug. Fry for 3 minutes on each side until sizzling and crisp.
- Use the frying time to either make the pesto yoghurt to serve, or whatever else you’d like to accompany it.