SAVOURY ZUCCHINI FRITTERS

WF  DF  GF  SF  VEG    Makes 10

I like to double park these alongside a generous serving of Happy Kale Chips to really get my green on at breakfast time. They’re easily digestible so you’ll sail effortlessly through to lunch without a hint of the hungries.

To veganise: Substitute the eggs with 3 tablespoons ground or whole chia or flaxseeds soaked in 160 ml (5¼ fl oz) of water for 15 minutes.

3 zucchini (courgettes)

¼ cup very finely chopped cauliflower

1 bunch of English spinach leaves, finely chopped (see note)

½ onion, finely chopped

1 garlic clove, peeled and crushed

1 tablespoon parsley, chopped

1 tablespoon mint, chopped

good pinch of Celtic sea salt

freshly ground black pepper

zest of 1 lemon

3 organic eggs, lightly beaten

50 g (1¾ oz/½ cup) almond meal

1 tablespoon extra virgin coconut oil

Grate the zucchini and place in a colander with a pinch of salt. Let it sit for 10 minutes to remove the excess moisture.

Place the zucchini in a large bowl with the rest of the ingredients except the coconut oil. Mix well – the mixture should hold together.

Add the coconut oil to a large frying pan over medium heat. Cooking several fritters at a time, spoon the batter into the pan in 2 tablespoon quantities. Cook for 3 minutes on each side, or until golden.

Remove from the pan, transfer to a plate to keep warm and repeat with the remaining batter until all the fritters are cooked.

NOTE: You could substitute the English spinach with 1 cup thawed frozen spinach.