SPICED VEGETABLE FRITTERS WITH ZESTY YOGHURT
By GoodnessMe Box Wholefood Cook, Kara Conroy

Ingredients:

Makes 10-12 fritters

Fritters:

• 2 zucchini, grated
• Himalayan salt
• 2 carrots, peeled & grated
• ½ cup almond meal
• 4 eggs, lightly whisked
• 1 cup baby spinach, shredded
• 2 shallots, finely sliced
• 2 tablespoons Indian spice mix
• Coconut or olive oil for cooking

Zesty Youghurt:

• 1 cup natural Greek yogurt
• Zest & juice of half a lemon
• Salt & pepper
• Handful mint leaves, finely chopped
• Lime wedge to serve

Method:

1. Place coarsely grated zucchini in a colander and add some salt. Let sit for 10 minutes then squeeze out as much of the excess moisture as you can with your hands or through a few layers of thick paper towel of a clean cloth. Its best to squeeze handfuls a few times over as you really need to remove as much moisture as possible.
2. Grate the carrots and squeeze out all of the excess moisture with your hands or through a few layers of thick paper towel then place into a bowl.
3. Add the zucchini and all remaining fritter ingredients and mix well.
4. Heat a large non-stick fry pan on medium and add the coconut or olive oil. Place large spoonfuls of the mixture into the pan, leaving space in between.
5. After about 3 minutes or until golden, turn the fritters and cook on the other side. Place cooked fritters on a plate with paper towel and repeat with remaining batter.
6. For the yoghurt, mix all ingredients together in a bowl. Serve with the fritters and a lime wedge.