Makes 12 fritters.
500 g (17 1/2 oz) zucchini
1 cup (150 g / 5 1/4 oz) green peas
1 bunch parsley chopped (60 g/ 2 oz)
1 bunch mint chopped (20 g / 3/4 oz)
4 spring onions, sliced
Good pinch of sea salt
Generous grind of black pepper
Zest from 1 lemon
½ cup (50 g/ 1 3/4 oz)
Grate the zucchini and place into a colander.
Sprinkle with a just little sea salt and mix through
Sit for 10 minutes.Squeeze out all the moisture from the zucchini with your hands –
I place the zucchini into a large bowl.
Add parsley, mint, peas, spring onion, pepper, lemon zest, eggs and almond meal .
Mix well until combined. At this stage it’s good to test cook a fritter to make sure it holds together well. Add a touch more almond meal.
Cook fritters in a pan over a medium heat in a little olive oil for 2 minutes each side or until cooked through.
This recipe and others, is featured in Karina Francois book
"Clean Food - Clear Thinking"
you can purchase your copy online by clicking here.