Ingredients
1 small zucchini, grated (squeeze out any excess water)
1 cup baby spinach, finely chopped
Handful fresh mint, finely chopped
1 spring onion, finely sliced
1 garlic clove, minced
3-4 tablespoons flour
1 egg, whisked
1 lemon, zested and juiced
Salt and pepper to taste
coconut oil, to fry
Handful fresh Rocket leaves
2 teaspoons Greek yoghurt
Lemon wedge
Preparation
In a mixing bowl combine the zucchini (removing any excess water), spinach, mint, spring onion, garlic, flour, egg, salt and pepper to taste, lemon zest, and a squeeze of fresh lemon. Using your hands, give it a good mix until well combined.
Scoop a big spoonful into your hand and shape into fritters (repeat the process with the rest of the mixture). Place them on a plate and let them firm up in the fridge for at least 30 minutes before cooking.
Heat a pan over medium heat and add some coconut oil. Add the fritters and cook on each side until golden and cooked through.
Serve with fresh rocket, Greek yoghurt and a wedge of lemon.
