Welcome to our latest instalment of Sunday Brunch, where we bring you a tasty recipe that combines breakfast with lunch and urge you to sprinkle it with a touch of weekend magic.

After a glorious week of sunshine we are bringing you a recipe that is tasty and light to brighten up your Sunday. These beauties can be served in so many ways or snacked on all day. But we like to vump our fritters up with a fried egg, some store bought tzatziki, mixed leaves and a few black olives for a heavenly, loungy brunch with the Sunday paper on the side. 

You will need:
2 courgettes, grated
110g halloumi, grated
110g ricotta
2 large eggs
1/3 cup quinoa
1 clove of garlic minced
3 tbsp chopped mint
3 tbsp chopped basil
1 tsp cumin
1 tsp paprika
black pepper
olive oil
Preheat your oven to 200C.
Line a baking tray with greaseproof paper.
Lay a tea towel across a colander, allowing the centre to dip inside.
Place the grated courgette inside the tea towel, mix in 1 tsp of salt and allow to sit for 5 minutes.
Scoop up the tea towel with the courgette inside. Twist and wring out as much liquid from the courgette as possible.
Blitz the quinoa in a blender to make a rough flour consistency.
Place the squeezed courgette into a large bowl with the eggs, grated halloumi, ricotta, quinoa, garlic, mint, basil, cumin, paprika, and some salt and pepper.
Mix everything together to form a batter.
Heat the olive oil in a frying pan over to a medium heat.
In batches add a heaped table spoon of batter for each fritter.
Cook the fritters for 2 minutes on each side and then transfer onto the lined baking tray and place in the oven for 2 or 3 minutes to finish cooking through and to keep warm until serving.
et voila x
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