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Green vegetable fritters with tomato salsa

Green vegetable fritters with tomato salsa

These veggie fritters make an ideal lazy-weekend breakfast

Suitable for Balanced diet
Difficulty Easy
Serves 2
Prep time 20 minutes
Cook time 20 minutes

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
622 kcal 44 g 6.5 g 23 g 9 g 30 g 9 g 0.4 g


  • 50g plain flour *

  • 3 eggs, beaten

  • 2 tsp hot smoked paprika *

  • 100g broccoli, finely chopped

  • 2 courgettes, grated

  • 50g spinach, finely chopped

  • 1 garlic clove, crushed

  • 20g dill, finely chopped

  • 1 tbsp vegetable oil, for frying

For the tomato salsa

  • 200g cherry tomatoes, quartered

  • ½ red onion, finely chopped

  • 25ml extra virgin olive oil

  • 25g basil * leaves, torn
* Available at Holland & Barrett


Step 1

Make the tomato salsa. Mix together the cherry tomatoes, red onion and extra virgin olive oil with a little salt and pepper. Set aside, and leave the basil for later.

Step 2

To make the fritters, mix together the flour, eggs and hot smoked paprika in a large bowl. Add in the broccoli, courgette, spinach, crushed garlic and dill, with plenty of salt and pepper. Mix together until all the vegetables are well coated.

Step 3

Heat the vegetable oil in a large pan. Spoon in 2 tbsp-sized mounds of fritter batter in the pan, flatten with the back of the spoon and cook the fritters for 2-3 minutes on each side.

Step 4

Once cooked, transfer to a board lined with kitchen roll. Repeat until all the mixture has gone.

Step 5

Add the torn basil to the salsa. Divide the fritters between the plates, and serve with a large spoonful of salsa on top.

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