zucchini fritter nourish bowls

Serves 4 / 20 mins prep / 15 mins cook

This meal is high in fibre, protein, iron + antioxidants. 

 

INGREDIENTS

FOR THE FRITTERS

·      4 zucchinis (grated)

·      2 garlic cloves (minced)

·      1/4 cup coriander (finely chopped)

·      400g can chickpeas or white beans (rinsed, drained and mashed)

·      ½ cup wholemeal flour 

·      1/2 cup grated cheese (parmesan, tasty or mozzarella)

·      2 eggs (lightly beaten) 

·      2 tbs extra virgin olive oil 

·      Salt + pepper 

FOR THE SALAD 

·      1 Lebanese cucumber (chopped into small bits)

·      1 cup spinach leaves

·      1 cup rocket 

·      1/4 cup coriander (chopped)

·      1 lemon (juiced)

·      1 container tzatziki dip  

METHOD

  1. Place grated zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. 

  2. Place all fritter ingredients, including zucchini in large bowl and mix. 

  3. Add the olive oil to large pan set over medium heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds. Cook fritters for 2 to 3 minutes each side, until golden and cooked through. Transfer the zucchini fritters to a paper towel-lined plate and immediately sprinkle them with salt. 

  4. Combine cucumber, green leaves and coriander in large bowl, and divide between serving bowls. Place fritters on top. Add squeeze of lemon juice and a generous dollop of tzatziki. Season with salt + pepper. Enjoy!