Ideal with a salad for a light spring meal or for brunch topped with a soft poached egg and hollandaise sauce
Recipes Claire Aldous and Sarah Heeringa. Photography Amanda Reelick. Styling Sarah Heeringa and Natalie Cyra
500g (4 small) zucchini, ends trimmed
1 cup baby peas, cooked
3 spring onions, sliced thinly
drizzle olive oil
200g white fish fillets
4 free-range eggs
2 cloves garlic, crushed
1/4 cup fresh mint, chopped
zest 1 lemon
1 tsp salt and a generous grind of pepper
3/4 cup coconut flour
Coarsely grate the zucchini into a colander and sprinkle with 1 tsp of salt. Leave to drain for 20 minutes then tip onto a clean tea towel, roll up and squeeze out the excess moisture.
Lightly cook the peas. Place peas and sliced spring onions in a large bowl.
Heat olive oil in a large sauté pan and lightly fry the fish fillets. Once cooked through, remove from pan and roughly chop. Allow to cool, then add to bowl.
Place the eggs, garlic, mint, lemon zest and flour in a blender and combine until smooth. Transfer to a large mixing bowl, season, add all remaining ingredients and mix well.
Using clean, damp hands, shape the mixture into fritters. Cook for 2–3 minutes each side until golden, turning carefully. Place in a warm oven until ready to serve.
Makes approximately 12
Serve with Lemon Yoghurt Dip:
1 cup thick plain yoghurt
finely grated zest and juice 1 small lemon
1/2 tsp smoked paprika
1/2 tsp ground cumin
1 clove garlic, crushed
2 tbsp chopped mint
freshly ground salt and pepper
olive oil for frying
Make the yoghurt dip by combining the ingredients together in a small bowl. Season to taste.