Broccoli and Sweetcorn Fritters

We have a love of South African ‘flapjacks’ in our family, bringing back memories of Sunday mornings or lazy holiday brunches at the coast with friends when we lived in sunnier climes. It’s a bit misleading as they’re kind of like English Scotch pancakes and not at all the syrupy oat-y flapjacks you’re probably imagining right now. Often generously covered in Nutella or lemon and cinnamon sugar they’re a real treat and not the epitome of a healthy breakfast at all.

However…. I’ve been experimenting and decided to try an alternative take on these…more of a savoury fritter I guess and my kids loved the result. Not only are they super easy to make, but you can add whatever you like really. In my version, grated cheese adds some extra calcium, whilst broccoli has both a high vitamin C and K content to support our immune system and bone health , as well as added fibre from the spring onions and sweetcorn. They keep for a couple of days in the fridge too so you can make a batch for easy weekday breakfasts before everyone rushes out the door in the morning.

Ingredients:

• 2 eggs

• 100g wholemeal self raising flour (I tend to buy Doves Farm Organic)

• 1 tsp baking powder

• 100ml of dairy / non dairy milk e.g. soy

• Optional combinations: cup of grated cheese / cup of lightly steamed & chopped broccoli florets / 1/2 cup of sweetcorn / finely chopped spring onions

• Season with salt & pepper or even add some turmeric for its additional antioxidant properties

Method:

• Mix eggs and milk well together, before adding to dry ingredients

• Ensure a smooth batter forms before adding flavour combinations to the mix

• Brush a small amount of good quality oil across a frying pan, heat and then add spoonfuls of batter to the pan.

• Turn down the heat and when they start to bubble, flip to ensure they’re equally cooked on each side before serving

• Makes approximately 12 small ‘flapjacks’ / fritters full of slow releasing energy for a great start to your day!