Zucchini Fritters with Smoked Salmon & Avocado

Smoked salmon, avo, fritters…it’s as delicious as it looks.

TIP: The dressing is not compulsory with this dish, but the lemon & garlic with the smoked salmon give it such an extra flavour boost.

Prep time: 15 mins
Cook time: 6 mins

Breakfast

Gluten 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

1 small zucchini (approx. 150g) grated & juice squeezed out

1 small egg, lightly beaten

1 long green shallot / scallion, finely sliced

1 tablespoon of almond meal

Pinch of sea salt

50 grams of smoked salmon

1/4 avocado, sliced

1 teaspoon of cold pressed coconut oil or extra virgin olive oil

Dressing

2 tablespoons of Greek Yoghurt (or plain coconut yoghurt or coconut milk)

1 small clove of garlic

Zest of 1 lemon

1 1/2 teaspoons of lemon juice

1/4 cup of fresh coriander

Method

Place all the dressing ingredients into a *small blender. Blitz until all ingredients are blended together. If your yoghurt is thick you made need to add 1 teaspoon or 2 of water to get a more fluid consistency for the dressing.

Whisk the egg in a bowl. Add the zucchini, shallot, almond meal & pinch of salt. Heat oil in a medium size pan to medium heat. Add the fritter mix to make 2 large or 3 small fritters. Cook fritters for approx. 3 mins each side until golden brown. Checking the pan isn’t too hot as they may burn easily.

Place on a serving plate and top with smoked salmon, avocado and drizzle with the dressing.

*Note: if you don’t have a small blender you can use a mortar & pestle or just mince and chop your ingredients finely and mix together for the dressing.

Calories: 406
Protein: 25.1
Carbs: 5.9
Fibre: 4.4
Fat: 31.4

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