Zucchini Mint & Pea Fritters
Serves 4.
Nutritional facts:
Ingredients:
4 zucchini – coarsely grated
1 garlic clove – crushed
½ cup of baby peas
¼ cup of mint leaves – roughly chopped
¼ cup of basil leaves – roughly chopped
4 Manning Valley Free Range Eggs – lightly whisked
1 cup of almond meal
1 large brown onion – finely diced
A handful of parmesan and crumbled feta
Salt and pepper
Dollop of Greek Yogurt combined with a small clove of crushed garlic (optional)
Method:
Place frozen peas in a bowl and let stand
Leave the grated zucchini in a bowl with a little salt, then after 10 minutes, squeeze out the excess moisture
Mix all the ingredients
Heat oil in a frypan and use a tablespoon to put the mixture into the pan, cook for a few minutes on each side until lightly browned
Top with Greek yogurt and garlic sauce, mint or parsley leaves (optional)
Serve with bocconcini (optional)
Enjoy!
