I’ve been working hard to un-f**k my food brain lately by adding lots of healthy vegetables and wholefoods back into my diet
These fritters are my new favourite lunch
I have them with a big dollop of cottage cheese, a generous handful of spinach and some sweet little cherry tomatoes out of my garden
If I’m feeling particularly hungry, I’ll top them with a gooey egg
I won’t lie, they can be slightly fiddly to put together but they keep in the fridge all week and freeze really well, so I make a huge double batch and don’t have to prep lunches for another two weeks
We’re also partial to having them for brunch on the weekends
Enjoy!