SWEET POTATO, COURGETTE AND FETA FRITTER WITH AVOCADO, SPINACH AND EGG

Serves: Two INGREDIENTS For fritters:

† 375g courgette

† ½ bunch spring onions † 1 sweet potato

† 1 golden beetroot

† 125g feta † ½ bunch of parsley † ½ bunch of mint

† 1 tsp paprika

† 70g gluten-free flour † 25g flour

† 2 eggs, beaten † 1 lime

† Pinch of nutmeg † Salt and pepper

For fritter filling:

1 avocado

Handful of chopped spinach Salt and pepper

Chilli flakes

2-3 eggs

METHOD:

1 To make fritters, grate the courgettes and place them in bowl, add a pinch of sea salt and leave for 10 minutes.

2 Finely chop the herbs and the spring onions, and grate the sweet potato.

3 Add all the ingredients for the fritters together and blitz in a food processor, then set aside to rest for half an hour.

4 Once the fritter mixture is well rested, make four to six patties with your hands.

5 Place a non-stick pan on medium to high. Cook the patties for around 2-3 minutes on each side, or until golden.

6 To make the fritter filling, combine the avocado, spinach, salt, pepper and chilli flakes.

7 Layer the avocado mixture between the fritters, and serve with poached eggs, and yoghurt mixed with a sprinkling of turmeric.

Turn a simple breakfast into a sumptuous brunch with this delicious meat-free dish RECIPE from brothermarcus.co.uk