Zucchini & Avocado Fritters (Serves 2)
Ingredients: 120g zucchini, grated; 2 organic free-range eggs; 25g almond meal; 20g spring onions, finely chopped; 50g avocado; 20g baby spinach leaves; 1 lemon wedge; 1 tsp turmeric; 1 tsp dried parsley; 5ml extra virgin coconut oil; Himalayan salt and pepper.
Method: Remove excess moisture from the grated zucchini by placing it in the middle of a clean tea towel or paper towel and twisting to squeeze out the water over a bowl. Crack the eggs into a bowl and whisk well; set aside.
Combine the zucchini, almond meal, spring onions, avocado, parsley and turmeric in a bowl. Pour in the egg mixture 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 and cook for a further 2 minutes, or until golden brown and cooked in the middle. Place the baby spinach on a plate, add the fritters on top and serve with a lemon wedge.