SALMON & CHIVE BREAKFAST FRITTERS
A protein-rich breakfast that supports recovery and sustained energy.
Ideal for mornings when you want something warm and satisfying without being overly heavy.
Serves: 2
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients
• 60g smoked salmon, sliced into strips
• ½ bunch fresh chives, finely chopped
• 6 cherry tomatoes, halved
• 2 heaped tbsp wholemeal self-raising flour
• 3 heaped tsp cottage cheese
• 2 large eggs
• Splash white wine vinegar
• Olive oil
• 25g rocket leaves
• ½ lemon
• Sea salt and black pepper
Instructions
Prepare the fritter mixture
In a bowl combine the flour, cottage cheese and 1 egg. Beat well until smooth.
Add the fillings
Fold through the smoked salmon, chives, tomatoes and a pinch of black pepper.
Cook the fritters
Heat a splash of olive oil in a non-stick frying pan over medium heat.
Spoon the mixture into the pan to form 6 small fritters.
Brown both sides
Cook for 3–4 minutes until golden underneath, then carefully flip.
Flatten slightly and cook another 2–3 minutes until cooked through.
Poach the eggs
Bring a small pan of salted water with a splash of vinegar to a gentle simmer.
Crack each egg into the water and poach for 2–3 minutes.
Prepare the salad
Toss rocket leaves with lemon juice and a drizzle of olive oil.
Serve
Divide the fritters between plates, top with a poached egg and serve with the rocket salad.
Portion Guide (per serving)
Protein: 1–1.5 palms
Carbohydrates: ½–1 cupped hand
Fats: 1 thumb
Vegetables: 1 fist
Simple Adjustments
Increase protein → add extra smoked salmon or another poached egg
Increase carbohydrates → add 1 slice sourdough toast
Increase fats → add ¼ avocado or extra olive oil
