SERVES 4
PER SERVING
70 CALORIES
2.2G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 20 MINUTES
225g courgettes
1 red pepper, deseeded
1 garlic clove, crushed
1 tablespoon wholemeal flour
1 egg beaten with 1 tablespoon semi-skimmed milk
1 tablespoon chopped fresh parsley
salt and freshly ground black pepper
1 Using the coarse side of a grater, grate the courgettes and red pepper into a mixing bowl. Add the garlic and season with salt and black pepper.
2 Mix in the flour and the beaten egg, along with the parsley.
3 Heat a non-stick frying pan. Spoon 4 separate piles of the mixture into the hot pan, squashing them down with the back of the spoon.
4 Cook over a moderate heat for 5–6 minutes on each side until soft and golden brown.
TIP Try these without the garlic as a light breakfast dish
