Delicious low carb breakfast or lunch recipe for Courgette Rostis
1 cups(s) finely grated courgette
1 Tbsp chopped mint
0.5 tsp psylium husk
butter for frying
100 g smoked salmon
2 handful(s) watercress
4 Tbsp cream cheese
1 lemon, zest and juice
salt and black pepper
Add a large knob of butter to a medium sized heavy based pan and crank up the heat.
Finely slice an onion and fry in butter until golden.
Squeeze as much liquid out of the grated courgette as you can. (We usually twist it in a kitchen towel). Place the courgette in a bowl with the fried onion.
Add finely sliced fresh mint and grated lemon zest.
Add the egg into the mixure and the psyllium, salt and milled pepper.
Mix and leave to sit for about 10 minutes or until the mixure has thickened.
Heat another large knob of butter in a frying pan at a medium heat.
When the butter is melted, shape the courgette mixture into 2 cakes and place them in the hot pan. Leave them to cook until they are golden brown, about 5 minutes per side. They must be golden brown on both sides. Best served immediately or keep for up to 2 days. Reheat in the oven at 180C for about 10 minutes.
Place on a plate and top with the salmon, watercress, cream cheese, a squeeze of lemon and some salt and pepper. A light and fresh breakfast or brunch!
Recipe created by the Real Meal Revolution – the home of Banting. For more mouth-watering Banting recipes and the latest tips and tricks to Bant like a champ, visit www.realmealrevolution.com and sign up for a free week on the Beginner Banting Online Weight loss Program.