A delicious high protein meal or snack. Just perfect for a Sunday food prep session or a quick mid-week meal that makes enough for lunch the next day. Clean, fresh and tasty.
Ingredients (Makes 10)
- ½ cup uncooked quinoa
- 1 zucchini
- 1 large carrot
- 1 handful coriander, finely chopped
- Sea salt, to taste
- Black pepper, to taste
- 2 fresh chilies, de-seeded and finely chopped
- Squeeze of lemon
- 1 cup almond flour or ¼ cup sifted coconut flour for nut free
- 2 tablespoons psyllium
- 1 egg, beaten
- 1-2 tablespoons coconut oil
Method
- To cook quinoa, simply bring 2 cups of water to the boil, add a pinch of salt and cook the seeds until all the water has evaporated, fluffing halfway with a fork. Set aside to cool. (Remember to soak and rinse the quinoa first!).
- In a large bowl, combine grated zucchini and carrot, coriander, salt, pepper, chili and lemon. Add quinoa and combine well.
- Add flour, psyllium and egg and stir thoroughly to form a bind. The mixture will be quite wet but still able to form patties in your hand. Roll balls, molding each to sit in the palm of your hand (as per picture). You should have enough for 10.
- Heat coconut oil in a large frypan, flatten the fritters and fry 4-5 at a time, flipping half way with an egg-flip. Repeat for the second half of the mixture, adding a touch more coconut oil if required. Or you can store the second half as they are in the fridge and fry fresh the next day.
- Serve 2-3 fritters with a side salad, or simply wrapped in iceberg lettuce with my Sugar Free Tomato Sauce. Store leftovers in an airtight container in the fridge.
What’s great about this recipe is you can really use whatever vegies you like. A perfect way to use up what’s left in the fridge towards to end of the week!