Name: Sundried tomato and courgette fritters with mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 200 gram courgette, coarsely grated; 2 tablespoon sundried tomatoes, chopped; 1/4 cup self-raising flour; 1 egg, beaten; 1 tablespoon milk; 2 tablespoon olive oil; 20 gram butter; 5 medium mushrooms, sliced, quartered

Sundried tomato and courgette fritters with mushrooms

For a delicious brunch for two, you can't beat this sundried tomato and courgette fritter recipe. Serve with buttery mushrooms for a tasty breakfast that's sure impress without taking too much effort

Serves 2

Prep

10M

Cook

15M

Total

25M

Ingredients

200 gram courgette, coarsely grated

2 tablespoon sundried tomatoes, chopped

1/4 cup self-raising flour

1 egg, beaten

1 tablespoon milk

2 tablespoon olive oil

20 gram butter

5 medium mushrooms, sliced, quartered

Method

1.Place courgette, tomatoes, flour, egg and milk in a large bowl. Season with salt and pepper, then stir well until combined.

2.Add tablespoons of the courgette mixture to a heated, greased, nonstick frypan and cook over medium heat for 2-3 minutes each side or until fritters are golden and cooked through. Remove fritters from pan and keep warm.

3.Heat oil and butter in same pan. Add mushrooms and sauté until lightly browned. Serve fritters with mushrooms.