Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Charred Corn & Black Bean Breakfast Polenta Cakes
charred corn & black bean take on breakfast polenta cakes, with polenta, black beans, sweetcorn and lime.
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Get My Personalized Plan- Preparation time
- 25 min
- Calories
- 511 kcal
- Protein
- 21.5 g
- Carbohydrates
- 90.9 g
- Fat
- 10.1 g
- Fiber
- 19 g
Ingredients
- 160 g polenta
- 160 g black beans
- 115 g sweetcorn
- 25 g lime
- 7 g olive oil
Instructions
- Gather and measure all ingredients. Wash and prepare the polenta and sweetcorn as needed.
- Pan-sear cooked polenta rounds until golden; sauté the vegetables; assemble with the toppings.
- Combine the polenta with black beans and sweetcorn; season with lime and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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