Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Whipped Feta & Dill Breakfast Polenta Fries & Dip
whipped feta & dill in a breakfast polenta fries & dip format, with balanced ingredients and straightforward preparation.
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- 35 min
- Calories
- 260 kcal
- Protein
- 7.6 g
- Carbohydrates
- 21.2 g
- Fat
- 15.9 g
- Fiber
- 1.3 g
Ingredients
- 130 g polenta
- 40 g feta
- 2 g dill
- 7 g olive oil
- 150 g water
Instructions
- Cook the polenta with water until thick; spread in a shallow dish and chill until firm.
- Cut into fingers, brush with olive oil and bake at 220°C (425°F) until crisp.
- Blend or mash the feta and dill into a dip and serve alongside.
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