zucchini and carrot patties

serves 4

1 large zucchini (courgette), grated

450 g (1 lb/3 cups) grated carrot

120 g (4¼ oz/¾ cup) spelt flour

1 brown onion, finely chopped

1 garlic clove, crushed

¼ cup flat-leaf (Italian) parsley, finely chopped

¼ teaspoon dried rosemary

¼ teaspoon kelp powder (see note)

½ teaspoon sea salt

3 free-range eggs, lightly beaten

45 g (1¾ oz/½ cup) wheat germ

coconut oil (see note) , for frying

Preheat the oven to 200°C (400°F/Gas 6). Line a baking tray with baking paper.

Put the zucchini, carrot, flour, onion, garlic, parsley, rosemary, kelp powder, salt and egg into a large bowl and stir well until completely combined.

Take half a cup of mixture at a time and shape into a large patty. Roll in the wheat germ to coat on both sides. Repeat with the remaining mixture to make 10 patties in total.

Heat a little coconut oil in a large frying pan over medium–low heat. Cook the patties, in batches, for 2 minutes on each side, or until browned all over. Transfer to the prepared tray and bake for about 10 minutes, or until cooked through. Serve the zucchini and carrot patties with your favourite salad and dressing.

Note: Kelp is a sea vegetable packed with nutrients, particularly iodine. Iodine helps the thyroid to function correctly and is also known to support the immune system. Kelp powder is available from health food stores and some chemists.