Diet: Dairy Free, Gluten Free, Pescatarian, Soy Free, Vegetarian
Serves: 2
Total Time: 15 minutes

Description

A chronic fatigue friendly recipe from our book ‘Chronic Fatigue Syndrome: Your Route to Recovery’, which is gluten-free and dairy-free.

Eggs and chickpeas pack in protein and B vitamins, while the courgette and sweetcorn offer a source of immuno-supportive vitamin C. A healthy take on fritters, and great for maintaining energy levels throughout the day.

Ingredients

• 2 eggs
• 3 tbsp chickpea flour
• 1 courgette (grated)
• 135g tinned sweetcorn (drained
• 2 tbsp fresh chives (finely chopped)
• 1/2 tsp chilli flakes
• 1 tbsp coconut oil
• Salt & pepper

Options to serve with

• 2 handfuls of watercress or romaine lettuce
• 2 lemon wedges
• If your not dairy-free serve with a tbsp of tzatziki or yoghurt mixed with a squeeze of lemon and grated garlic
• Serve with a soft-boiled egg for an extra hit of protein

Method

1. Whisk the eggs together in a bowl. Gradually whisk in the chickpea flour, until you have smooth batter.
2. Add the grated courgette, sweetcorn, chives, chilli flakes, salt and pepper and stir through.
3. Heat the coconut oil in a large, non-stick frying pan over a medium–high heat. Once the pan is hot, spoon out 2 tablespoons of batter into the pan to form a fritter. Repeat until you have filled the pan (you should be able to cook three or four at a time). Fry the fritters for 2–3 minutes, until they start to turn golden brown, then flip and repeat for a further 2 minutes, until cooked through.
4. Divide the fritters between two plates with a side of watercress and some lemon juice squeezed over, if desired.