Veggie Fritters with Avocado Goat Cheese Smash

Serves 4

Time 30 minutes

Ingredients

1 zucchini (150g), grated

100g broccoli florets, finely grated

2 spring onions, white part only, thinly sliced

¼ cup fresh mint leaves, thinly sliced

1 cup finely shredded kale leaves

1 tsp finely grated lime zest

3 free range eggs, lightly beaten

2 tbsp coconut flour

3 tsp extra virgin olive oil

Sea salt and black pepper

Avocado Goat Cheese Smash

1 avocado, smashed or diced

50g soft goat cheese, crumbled

1 tbsp lime juice

2 tsp finely chopped chives

To Serve

2 tbsp fresh dill sprigs

Method

Put zucchini, broccoli, spring onions, mint, kale and lime zest in a large bowl and toss to combine. Add eggs, salt and pepper and mix to combine before stirring in the coconut flour.

Warm a fry pan on medium heat and add ½ teaspoon extra virgin olive oil. Warm a plate in the oven to keep the cooked fritters on whilst others are cooking.

Measure heaped tablespoons of batter and gently drop into the pan, spreading ever so slightly to create a nice shape. Cook around 4 minutes on one side, then flip and cook 2-3 minutes on the other. Keep fritters warm whilst cooking the remaining batter, adding more olive oil as needed.

While the fritters are cooking, make the avocado goat cheese smash by adding all ingredients to the bowl and giving a light toss.

Once all fritters are cooked, top with avocado goat cheese smash and serve with a sprig of dill leaves.