Forget Tony the Tiger--this is the breakfast that's great! You might wonder how vegetable pancakes could possibly work, but what could be better than the savoury goodness of fritters combined with creamy avocado? In fact, these fritter cakes include 2 servings of vegetables, oodles of healthy fats, and a full serving of protein. THIS is the breakfast of champions. But because they are savoury, they also work superbly for lunch or dinner. Essentially, the most perfect meal ever. Especially because the curry powder in these fritters is a delightfully sneaky way to incorporate turmeric into your day and benefit from it's anti-inflammatory, detoxification, and DNA-protective benefits.
In a bowl, beat three medium eggs until combined. Add 2 cups or 200g grated courgette, 1 minced clove garlic, 1 diced spring green onion, 1.5 tsp medium curry powder (I like Crazy Jack's), 1/4 tsp sea salt, and a pinch of freshly ground black pepper. Mix until thoroughly combined.
Heat a skillet or frying pan on medium heat until hot. You'll be making the fritter cakes one at a time for a total of 6 cakes. To do so, first add 1/2 tsp coconut oil or butter to the hot pan and swirl it round to cover the bottom. Then scoop in 1/6 of the fritter batter into the centre of the pan and quickly spread into a thin and evenly distributed circle that's about 4-5 inches in diameter. Leave it for about 1 minute until the bottom is lightly browned, then use a large pancake flipper to turn the fritter over. Cook for about another 30 seconds until the cake is firm enough to transfer to a plate. Repeat this process until all the batter is used. It should make 6 fritter cakes. Serve with 1 whole sliced avocado and a bit of sliced red pepper or salad leaves to provide another serving of lovely vegetables.