Paleo Zucchini Fritters with Herbed Yoghurt Sauce

Crispy and delicious! They're also very versatile, fit into any meal of the day and they're totally portable, so think lunch box or picnic basket!

Hint: Serve with an egg, small side salad or your favourite veggies.

Tip: Don't have fresh herbs? You can use dried but be sure to only use 1/4 tsp of each.

Prep time: 15 mins
Cook time: 6 mins

Breakfast

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

Herbed Yoghurt Sauce

2 tablespoons of unsweetened coconut yoghurt

1 teaspoon of chopped fresh parsley

1 teaspoon of chopped fresh mint

1/4 teaspoon of dried garlic powder

1 1/2 teaspoons of fresh lemon juice

1/4 teaspoon of extra virgin olive oil

sea salt & cracked pepper to taste

Ingredients

1 small zucchini, grated (100g)

1/4 small sweet potato, grated (50g)

1 long green shallot/scallion, sliced

1/2 teaspoon of dried mixed herbs

1 free range egg, lightly beten

1/4 cup of blanched almond meal

pinch each of sea salt and cracked black pepper

3 teaspoons of cold pressed coconut oil for frying

Method

Place the grated vegetables in a colander lined with a clean cloth and sprinkle with a little salt, leave stand for 10 minutes.

Mix all of the yoghurt sauce ingredients in a small bowl and place in the fridge.

Gather the vegetables in the cloth and squeeze out all of the liquid. Place in a bowl with the remaining fritter ingredients and mix until well combined.

Heat the coconut oil in a non-stick pan to medium heat and drop spoonfuls of mixture into the oil forming 3 patties. They will be around 7-8 cm across.

Cook the patties approx. 3 minutes on each side until brown and crispy. Serve with yoghurt sauce.

Calories: 479
Protein: 12.9
Carbs: 11.9
Fibre: 5.1
Fat: 42.5

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