B - Single slice of vegetarian Rye bread (my latest exciting find in Waitrose, which, with lashings of butter doesn't spike me) with coffee and cream
L - Home-made broccoli, feta and pine nut fritters with mixed leaves and cherry toms
D - Mashed avocado on half a Lidl high protein roll, toasted, topped with prawn cocktail,slice of lemon and sprinkled with chopped fresh parsley. Cup of liquorice and cinnamon tea
Recipe for the fritters. I used coconut flour to bind and tenderstem broccoli instead of a head of broccoli.
BROCCOLI, FETA & PINE NUT FRITTERS
Ingredients (makes 8 fritters)
1 medium sized broccoli
3 garlic cloves, finely chopped
4 eggs
1 small bunch of parsley, chopped
150 grams of gluten free flour or buckwheat flour (put an extra 50 grams aside in case mixture is too wet)
80 grams of feta cheese
1/2 cup of pine nuts
1 lemon
Salt and pepper
Dash of olive/coconut oil
Method
1. Chop up the broccoli finely and steam for 5 minutes.
2. Beat the eggs in a bowl and add the flour, garlic, salt and pepper and parsley.
3. Chop up the feta cheese into small cubes and place into the mixture.
4. Place the pine nuts in a fry pan on a low heat and gently roast for 47 minutes or until pine nuts are slightly golden. Once cooked add them to the mixture.
5. Before adding the broccoli into the mixture make sure it is finely sliced. Add an extra 50 grams of flour to the mixture if it is too wet.
6. Heat a large frying pan over moderate heat and add a dash of oil.
7. Scoop 1 large tablespoon of mixture into the frying pan, then flatten it slightly with a spatula. The mixture should make around 8 fritters. Cook the fritters for 23 minutes on each side, or until golden.
8. Place fritters onto a paper towel to soak up any excess oil.
9. Drizzle with lemon juice before serving. Enjoy