Zucchini, Halloumi, Asparagus & Bean Fritters

Who doesn’t love a good fritter, it’s on every cafe brunch menu these days. Versatile and fairly cheap to make combining staple ingredients and using up whatever you have on hand. I had some asparagus needing to be used up along with a can of cannellini beans which gave it a soft creamy texture. Of course I added a heap of mixed herbs parsley, mint and basil for added flavour and health benefits.

Not only for brunch I eat these for lunch and dinner with a side of spinach and tomato salad, even add these to your kids lunch boxes, in a roll or wrap with some sweet chilli sauce or for those mornings a quick breaky on the run.

Eggs are are great source of protein for energy and helpful for maintaining muscles and their development. Eggs contains many B vitamins for healthy brain and nervous system functions while minerals such as iron and zinc are mostly entirely in the yolk so eating whole eggs is more beneficial.

Bring the cafe to home and try this super easy fritter recipe for yourself, try mixing it up with the addition of corn or broccoli, grated carrots or chickpeas.

Zucchini, Asparagus & Haloumi Fritters

Ingredients

5 eggs, whisked

2 large zucchinis

half bunch asparagus, finely chopped

1 can cannellini beans, rinsed and lightly mashed with a fork

100g  halloumi

1/4 cup rice flour or plain flour

1/4 cup green onion sliced

handful basil, parsley and mint leaves thinly sliced

Salt & Pepper, chopped Chilli Optional

Directions

  1. In a large bowl place eggs and whisk until fluffy. Grate zucchini and halloumi into the bowl. Add flour, green onions, mashed beans, chopped herbs and salt and pepper and mix well
  2. Heat a  non stick frypan on medium to high heat, add 2 tablespoons of mixture to pan to make round fritters. Cook for 2-3 mins then flip over and cook for further 2-3 mins or until browned. Repeat until used all the fritter mixture
  3. Serve with a side spinach and tomato salad or smashed avocado salsa.

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