材料

西兰花1个
夏南瓜2个,磨碎
青葱2个,切碎
姜25克,磨碎
青辣椒1个,去籽切碎
芫荽1包,切碎
青柠2个,磨果皮碎、榨汁
全麦面粉100克
中型鸡蛋2个,打散
菜籽油1大匙
牛油果3个

做法

  1. 把西兰花放入食品处理机中搅拌细碎。
  2. 把西兰花碎倒入一个大碗中,加入夏南瓜、青葱、姜、辣椒、芫荽(保留适量用于鳄梨蘸酱)和青柠果皮碎,加入面粉和鸡蛋,适当调味。
  3. 搅拌均匀成粘稠的面糊。
  4. 把烤箱加热至140°C或风扇模式下的120°C。
  5. 把面糊捏成煎饼状(每份约用2大匙面糊)。
  6. 把不粘锅抹油,中火加热。
  7. 把煎饼分批煎香3-4分钟,每面煎至金黄,有需要时可加入更多油。把煎饼放在烤箱中保温,同时继续煎香剩余的煎饼。
  8. 与此同时,把牛油果、青柠汁和剩余的芫荽放入食品处理机中搅拌均匀成蘸酱。
  9. 在每个盘子上盛两片煎饼,搭配蘸酱和柠檬块即可。

Broccoli and Courgette Stacks

Ingredients

1 head broccoli
2 courgettes, grate and squeeze
2 shallots, finely chopped
25g ginger, finely grated
1 green chilli, deseed and finely chop
1 pack coriander, chopped
2 limes, zest and juice
100g wholemeal flour
2 medium eggs, beat
1 tbsp rapeseed oil
3 avocados

Method

  1. Whizz broccoli in a large food processor until finely chopped.
  2. Tip into a large bowl and add courgette, shallots, ginger, chilli, coriander (keep a handful back for avocado dip) and lime zest. Add flour and eggs, and season.
  3. Mix until you have a sticky batter.
  4. Heat oven to 140°C/120°C fan.
  5. Shape batter into small patties (use about 2 tbsp batter for each one).
  6. Wipe a non-stick frying pan with oil and place over a medium heat.
  7. Cook patties in batches for 3-4mins on each side until golden, adding more oil if needed. Keep them warm on a baking tray in oven while you fry the rest.
  8. Meanwhile, make dip by whizzing together avocados, lime juice and remaining coriander in a small food processor.
  9. Stack 2 fritters on each plate and serve with dip and a lemon wedge.
食谱提供
Marks & Spencer Singapore

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本期分享4道早餐食谱,色香味俱全,步骤也很简单,适合料理新手。
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TEXT 若昕 PHOTOS Marks & Spencer Singapore