Are you getting a little tired of your daily salad sandwich or tuna salad? Wishing there was an alternative to cereal in the morning or just wanting to cook up some nutritious snacks to take to work? My zucchini and carrot fritters are the answer. You can make a batch of these and choose to have them for breakfast, lunch dinner or a snack. It doesn't get much easier than that! They are also ridiculously easy to whip up - from start to finish it takes me less than 10 minutes. You can eat them on their own for breakfast or mid afternoon snack or serve them with a big, green salad and roast sweet potato for lunch or dinner.
Nutritionally speaking they make a well balanced meal. It's rich in protein for blood sugar regulation and focus, carbohydrates for energy, calcium for bones and 2 good serves of vegetables. I choose to use buckwheat flour for its rich magnesium content. You can, of course, use different types of flour to vary the taste. Think wholemeal,, almond, quinoa or brown rice. The great thing about these fritters is that they are incredibly versatile, you can really use what ever is in your pantry and fridge on a given day as long as you use the basic egg/cheese/vegetable/flour combination. You can even leave out the cheese if desired.
Bon Appetite!
Nutritionally speaking they make a well balanced meal. It's rich in protein for blood sugar regulation and focus, carbohydrates for energy, calcium for bones and 2 good serves of vegetables. I choose to use buckwheat flour for its rich magnesium content. You can, of course, use different types of flour to vary the taste. Think wholemeal,, almond, quinoa or brown rice. The great thing about these fritters is that they are incredibly versatile, you can really use what ever is in your pantry and fridge on a given day as long as you use the basic egg/cheese/vegetable/flour combination. You can even leave out the cheese if desired.
Bon Appetite!
INGREDIENTS
1 small zucchini
1 small carrot
1 egg
1/4 cup buckwheat flour
1/4 cup goats cheese
method Grate the zucchini and carrot. Place in colander and squeeze out as much excess fluid as possible.
Transfer to bowl and add buckwheat flour, grated cheese and egg to the mix.
Stir well until all ingredients are combined.
Heat 1 tlbsp of coconut oil or butter in fry pan on medium heat.
Drop 2 tlbsp measures of mix into the heated fry pan.
Cook for approx 1 1/2 minutes on either side or until golden and cooked through.
Serve and enjoy.
*Makes 4 fritters
Options
Serve these tasty fritters as a delicious breakfast option and serve topped with an egg and slices of avocado on the side.
Vary the vegetable content. To create a sweeter taste you could add some fresh corn or grated sweet potato. A handful of spinach is another good option.
These fritters can also be made with different herbs and spices. Turmeric is a beautiful winter warmer and cumin lends a more exotic, middle-eastern flavour.
1 small zucchini
1 small carrot
1 egg
1/4 cup buckwheat flour
1/4 cup goats cheese
method Grate the zucchini and carrot. Place in colander and squeeze out as much excess fluid as possible.
Transfer to bowl and add buckwheat flour, grated cheese and egg to the mix.
Stir well until all ingredients are combined.
Heat 1 tlbsp of coconut oil or butter in fry pan on medium heat.
Drop 2 tlbsp measures of mix into the heated fry pan.
Cook for approx 1 1/2 minutes on either side or until golden and cooked through.
Serve and enjoy.
*Makes 4 fritters
Options
Serve these tasty fritters as a delicious breakfast option and serve topped with an egg and slices of avocado on the side.
Vary the vegetable content. To create a sweeter taste you could add some fresh corn or grated sweet potato. A handful of spinach is another good option.
These fritters can also be made with different herbs and spices. Turmeric is a beautiful winter warmer and cumin lends a more exotic, middle-eastern flavour.
