Makes 10-12
[cooked-sharing]
Grate the zucchini and place into a colander. Sprinkle with a pinch of seaweed salt and mix through. Sit for 10 minutes. Squeeze out as much liquid from the zucchini with your hands.
Place the zucchini into a large bowl and add parsley, coriander, spinach, spring onion, garlic, pepper, lemon zest, eggs and almond meal or an alternative our if preferred.
Mix well until combined.
Cook fritters in a pan over a medium heat in a little olive oil or ghee until cooked through and golden on each side.
Mix avocado salsa ingredients together just before serving.
Serve the salsa on the side accompanied with a salad.
HANDY TIP
It’s good to test cook a fritter to make sure it holds together well. Add a touch more almond meal or alternative our if you need to.
Ingredients
Directions
Grate the zucchini and place into a colander. Sprinkle with a pinch of seaweed salt and mix through. Sit for 10 minutes. Squeeze out as much liquid from the zucchini with your hands.
Place the zucchini into a large bowl and add parsley, coriander, spinach, spring onion, garlic, pepper, lemon zest, eggs and almond meal or an alternative our if preferred.
Mix well until combined.
Cook fritters in a pan over a medium heat in a little olive oil or ghee until cooked through and golden on each side.
Mix avocado salsa ingredients together just before serving.
Serve the salsa on the side accompanied with a salad.