Raw food for the athlete: Zucchini fritters

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.

Zucchini fritters

• 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.