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Crispy Courgette Fritters with Smoked Salmon

Packed full of goodness, these courgette fritters couldn’t be simpler to make, and are the perfect way to start your day. Paired with smoked salmon – a top-quality source of protein and fat – this dish is great brain fuel for those busy days.

SERVES 2

50g rolled oats

1 free-range egg

2 large firm courgettes, cut into 5cm batons

2 tbsp coconut oil

100g smoked salmon

100g fresh spinach, finely chopped

extra virgin olive oil, for drizzling

½ lemon, cut into wedges

sea salt and freshly ground black pepper

Begin by blitzing the oats in a food processor to a flour-like consistency, then tip onto a plate.

Crack the egg into a small bowl, whisk and set aside.

Dip each courgette baton in the whisked egg, then roll in the oat flour to lightly coat.

Heat the coconut oil in a large wok or frying pan over a medium-high heat until melted.

Carefully add the coated batons and fry until golden on all sides and cooked through; you may need to do this in batches.

Remove from the pan with a slotted spatula and serve with the smoked salmon and chopped spinach. Season with a little salt and black pepper, drizzle with olive oil and serve with lemon wedges for squeezing over.