I used yellow courgette for these - it's far less 'watery' than greens ones so doesn't need squeezing in a cloth to get rid of excess water and has a more buttery sort of flavour, I think.
Ingredients to make enough for one good breakfast:
30g wholemeal SR flour (I call this three quarters of a healthy extra Bs - see below for how I justify this)one medium egg
one little bit of cooking chorizo (15g is two and a half syns and is ample), finely chopped
30g finely grated parmesan (or any strongly flavoured cheese)
grated courgette - use common sense for how much
a dollop of Greek yogurt (0% is protein/free)
bit of salt and bit of pepper
splash of water to adjust thickness
spray oil for frying
Method.
Add all the ingredients to a bowl and mix really well together, adding a little water if it seems too thick although it will spread out in the pan.
Spray a large pan, preheated to medium hot with fry light or equivalent. Add dollops of the batter and sizzle until the underneath is brown (keep lifting to check). Turn over and cook the other side.
That's it.
I served with some tomatoes fried in a tsp toasted sesame oil but brown sauce would be really nice too.
It made a delicious and very satisfying breakfast that kept me satisfied until lunch time.
Why I call wholemeal flour a healthy extra B
Healthy extra Bs are all about fibre
According to Nutracheck, 40g wholemeal flour is slightly lower in calories and also slightly higher in fibre than 40g oats
40g oats is classed at a healthy extra B
Therefore, I feel no conscience about using 40g flour as a healthy extra B from time to time.
(Wouldn't use it to make cake though!!)
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