BREAKFAST BURGERS

Start your day the right way by getting in four vegetables that you might not normally think to include in your breakfast. Eating healthily never tasted so good.

SERVES 2

150g/5¼ oz courgette (zucchini), grated

150g/5¼ oz leek, diced

½ green chilli, chopped

3 cauliflower florets, blitzed in a food processor to make ‘rice’

40g/⅓ cup rice flour

1 egg, beaten

2 slices of tomato

2 slices of goat’s cheese

1 tbsp Lucy Bee coconut oil

Lucy Bee Himalayan salt and ground black pepper

Few parsley leaves, to serve

Preheat the oven to 180°C/350°F/gas mark 4.

Wrap the grated courgette (zucchini) in several sheets of kitchen paper or a clean tea towel and press down firmly to squeeze out the water. Add to a mixing bowl with the leek, chilli, cauliflower ‘rice’, rice flour and beaten egg. Season and stir well. Roll into 2 evenly sized balls.

Place the tomato slices on a baking tray and top each with a slice of goat’s cheese. Bake in the oven for 8 minutes, until nicely melting.

Meanwhile, melt the coconut oil in a frying pan over a high heat and, when hot, place both burgers in the pan and press firmly down to make a burger-shaped fritter. Cook for 2 minutes on each side over a high heat then reduce the heat and cook for a further 2 minutes on each side, or until cooked through, being careful not to burn them.

To assemble, place a tomato and goat’s cheese stack on top of each burger, add a grinding of pepper and a couple of parsley leaves to each and serve.

TIP

Use up any leftover vegetables that you have in the fridge by substituting (or adding to) our suggestions.