Healthy recipe for Zucchini and Walnut Fritters – gluten and dairy free
2 medium-sized zucchini, grated
A couple of handfuls of spinach, chopped
A handful of fresh mint, chopped
A handful of walnuts, chopped finely
2 Tbsp. LSA mix/Ground flaxseed/Almond meal
1 Tbsp. psyllium husk (can omit)
2 free range eggs – organic if possible (or 1 egg and 1 egg white)
1 tsp. turmeric
1 Tbsp coconut oil for cooking
½ lemon – juice and zest
Prepare all the above ingredients and mix them all together in a bowl (except the oil). I use a food processor to finely chop everything.
Heat the frying pan to a high with some oil. Scoop spoonfuls of the veggie mixture onto the pan and use a spatula to squish them into a pancake (don’t make them too thin because you still have to flip them). After 1-2 minutes, flip and cook on the other side for 1-2 more minutes.
Repeat until you’ve cooked all of them!
Plate up! I add a dollop of natural Greek yoghurt with lemon zest + side of ¼ avocado.
Season with extra turmeric, Himalayan salt and pepper
Make it look pretty with some mint leaves
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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.