Zucchini Pea & Mint Fritters


Zucchini Pea & Mint Fritters

serves 2


Fritter Ingredients 

1 cup of fresh peas
2 medium zucchini grated ( place in a paper towel and squeeze off any excess liquid ) 
1 green onion finely sliced
2 tablespoons nutritional yeast
1/2 a teaspoon of salt
Cracked pepper to taste
1 teaspoon of paprika
1/2 a teaspoon of turmeric
1/4 cup of mint finely chopped
1 tablespoon of parsley finely chopped
1/2 cup of gluten-free self-raising flour
For frying fritters 
2 tablespoons of vegan butter

Topping and salad 
1 teaspoon coconut natural yoghurt
1 cup of cherry tomatoes quartered 
1/2 a tablespoon of mint finely sliced 
Juice from half a lime

Method tomato salad 

1. Place tomatoes, mint and lime in a bowl season with salt and pepper, toss through
2. Set to side until fritters are ready 

Method Fritters

1. Grate the zucchini and compress in the paper towel to remove as much liquid as possible
2. Add all patty ingredients to mixing bowl and combine, stir through well
3. Heat a large frying pan on medium to low heat
4. Add 1 tablespoon of vegan butter to pan (retain 2nd tablespoon of butter for 2nd batch)
5. Spoon mixture into pan making 3 palm size patties approximately 1cm thick
6. Cook for approximately 4 to 5 minutes until golden underneath, then flip and repeat
7. Repeat for the 2nd batch
8. Once cooked remove and place on the plate, top with cherry tomato mix and coconut yogurt 

To serve
Use warm serving plates
Overlap 3 cooked fritters on a plate
Dress with tomato mix
Dress with one teaspoon of coconut yoghurt and a few mint sprigs



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