ZUCCHINI, MINT & FETA FRITTERS

{ GREEN UP YOUR LIFESTYLE BY STARTING IN THE KITCHEN WITH STEPH LOWE }

{ INGREDIENTS }

2 eggs, free range

1 zucchini, grated

1 large handful mint, finely chopped

juice of 1/2 lemon

1/4 cup feta, crumbled

1/4 cup coconut flour, sifted

2 tbsp psyllium

dash of water black pepper, to taste

cold-pressed extra virgin coconut oil, for frying

TOPPINGS (PER PERSON)

2 slices smoked salmon

1/4 avocado, mashed

1 lemon wedge

{ METHOD }

Whisk the eggs in a large bowl and add zucchini, mint, lemon and feta.

Add coconut flour and psyllium, combine well. Add the water only if your mixture needs help binding.

Form medium balls, moulding each well with your hands.

Heat coconut oil in a large frypan, flatten the fritters and fry two at a time, flipping halfway with an egg-flip. Repeat for additional fritters, adding a touch more coconut oil if required. If you are just serving one, you can store the batter in the fridge and fry fresh the next day.

Serve two fritters topped with smoked salmon, avocado, fresh lemon and a sprinkle of black pepper. Any leftovers will keep for a couple of days in the fridge. Enjoy.

Prep time: 10 MINUTES
Cook time: 10 MINUTES
Total time: 
+ 3 +

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Categories: BREAKFAST.