These zucchini fritters are such a versatile treat – they can be eaten at breakfast with eggs and smoked salmon, a treat for lunch with avocado spread on them and served with a large salad. They also make a filling, delicious snack or even a great accompaniment to a light dinner with soup or grilled fish and salad.
Perhaps not the prettiest looking things ever made, what these fritters lack in visual appeal they make up in taste.
- 3 Zucchini grated (Don't squeeze the moisture out of them after grating)
- 2 carrots grated
- 2 mushrooms diced
- 1/2 tbs ground cumin
- 1/4 tbs turmeric
- 1/4 tbs chilli flakes
- 1/8 tbs ground cardamon
- 1 cup chickpea flour (up to 1 1/2 cups if required)
- salt and pepper
Add zucchini, carrots and mushrooms to large mixing bowl.
Combine cumin, coriander, tumeric, chilli, cardamom, salt & pepper to your vegetable mix.
Stir in 1 cup chickpea flour, slowly adding up to 1/2 cup more, depending on the consistency of your mixture.
Line a baking tray with baking paper and give light wipe with oil or spray with oil.
Form patties with your hands and space them out on the tray. Bake for 15-20mins before taking out and flipping over.
Bake 5-10mins depending in thickness of patties.