Zucchini & Avocado Fritters (Serves 2) Ingredients
- 120g zucchini, grated
- 2 organic free-range eggs
- 25g almond meal
- 20g spring onions, finely chopped
- 50g (M) avocado
- 20g baby spinach leaves
- 1 lemon wedge
- 1 tsp turmeric
- 1 tsp. dried parsley
- 5ml extra virgin coconut oil
- Himalayan salt and pepperMethod
- Remove excess moisture from the grated zucchini by putting the grated zucchini in the middle of a clean tea towel or paper towel and twisting to remove the water over a bowl
- Crack the eggs in a bowl and whisk well. Set aside
- Combine the zucchini, almond meal, spring onions, avocado, parsley andturmeric in a bowl. Pour the egg mixture into the bowl and mix together
- Season with Himalayan salt and pepper
- Heat coconut oil in a non-stick fry pan over medium temperature. Spoon 2 tablespoons of mixture into the pan and cook for 2 minutes. Flip over and continue cooking for a further 2 minutes or until golden brown and cooked in the middle
- Place the baby spinach leaves on a plate. Add the zucchini and avocado fritters on top
- Serve with a lemon wedge