Green shakshuka
Treat yourself to a shakshuka with a difference. Mix up your favourite greens, eggs and flatbreads to serve with this healthy weekend breakfast
Spinach & jalapeño brunch fritters
Serves 4
Easy
Prep:
Cook:
Frozen chopped spinach is a brilliant freezer staple – all the hard work is done, so it just needs to be defrosted and squeezed out. Top these cheesy veg fritters with a poached egg for brunch
Skip to ingredients
- 175g frozen chopped spinachdefrosted
- 50g plain flour
- ½ tsp baking powder
- 1 eggbeaten
- 50ml whole milk
- 6 tbsp finely grated parmesan
- 2 spring onionsfinely chopped
- 1 tbsp pickled jalapeñosfrom a jar, drained and chopped
- oilfor frying
To serve
- poached or fried eggs
- crispy chilli in oil
Nutrition: per serving
- kcal210
- fat13g
- saturates5g
- carbs11g
- sugars1glow
- fibre2g
- protein12g
- salt0.82g
Method
step 1
Tip the defrosted spinach onto a sheet of kitchen paper and squeeze to remove any excess water.
step 2
Put the flour and baking powder in a bowl with ¼ tsp salt. Gradually whisk in the egg and milk. Stir in the spinach, parmesan, spring onions and jalepeños. Season with pepper.
step 3
Heat a little oil in a non-stick frying pan, then drop heaped tbsp of the mixture into the pan (you will need to do in batches, depending on the size of the pan). Cook for 3-4 mins until the underside is golden, then flip and cook on the other side. Serve warm topped with an egg and some crispy chilli.
