Makes 16 fritters to serve 4
For the fritters…
150g (1 medium) zucchini, grated
100g (1/4 head) broccoli florets, finely grated
2tbsp Bioglan Superfoods Kale Powder
2 spring onions, finely sliced, white part only
¼ cup mint leaves, finely sliced
1tsp finely grated lime zest
3 eggs, lightly beaten
½ cup water
2tbsp coconut flour
pinch sea salt and freshly ground black pepper
2-3tsp Bioglan Superfoods Coconut Oil for frying
1 avocado, diced or smashed
1tbsp lime juice
1tsp Bioglan Camu Powder
1tsp chives, finely chopped
2tbsp dill leaves, picked for garnish
1tbsp chia seeds, to sprinkle on top
In a large bowl combine zucchini, kale powder, broccoli, onions, mint, lime zest and toss to combine.
Add eggs, salt, pepper and water and mix to combine before stirring in coconut flour.
Warm your pan on a medium heat and add ½ tsp coconut oil, allowing it to melt.
At this stage it’s great to warm a plate in the oven to pop the fritters on and keep warm whilst the others are cooking.
Measure a heaped tablespoon of fritter batter and drop delicately into the pan, spreading ever so slightly to ensure a nice shape is created.
The trick to keeping your fritters looking lovely is to cook slightly longer on one side and less on the other so one side stays a pretty golden colour. Aim to cook 4 minutes on one side and 2-3 minutes on the other.
Whilst fritters are cooking, combine lime juice and camu powder and whisk together, before pouring over the avocado.
Add chives and dill leaves to the avocado mix and gently toss or smash.
Plate your fritters, top with avocado smash, a sprinkle of chia seeds on each and a sprig of dill to serve.