Easter brunch sorted.

Serves 2


1 cup buckwheat flour

1 1/3 cup milk of your choice

1/2 tsp cumin

sea salt

black pepper

1/2 red onion, finely sliced

1/2 zucchini

Oil for frying

2 tbs radish pickles (or other pickles)

2 tbs natural yogurt (or coconut to keep it vegan)

1/2 tsp sumac

1 tbs of toasted nuts/seeds (I used pistachios, pine nuts and sesame seeds)

2 figs, sliced

2 handfuls of fresh mint & coriander


Heat the oven to 160 degrees. Mix the flour, milk and cumin together until you have a smooth batter. Season well with salt and pepper. Add the onion and zucchini and stir to combine.

Heat a good glug of oil in a frying pan. Once hot, carefully spoon in a two tablespoons of the mixture. Use the back of the spoon to flatten them out a bit, they’re better thinner and crispy. Cook for around a minute then flip. The fritter should be a deep golden colour.

Transfer to a plate, place in the oven to keep warm. Cook the rest of the fritters. Serve with the yogurt sprinkled with sumac, figs, fresh herbs and nuts.

Recipe from the amazing Steffie Neal. See @steffieneal_ and www.foodfixup.com for more healthy inspiration.