ZUCCHINI & CARROT FRITTERS WITH AVOCADO DIP

Serves: 4
Prep: 10 mins
Cook: 30 mins

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Nutrition per serving:

493 kcal

35g Fats

35g Carbs 

15g Protein

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   What you need :     

• ½ cup (85g) quinoa

• 2 medium carrots, grated

• 1 medium zucchini, grated

• 5 eggs

• 300g cherry tomatoes

• 4 sprigs basil, finely chopped

• 10 blades chives, finely chopped

• 2 tbsp. flour

• 2-4 tbsp of olive oil

• 2 avocados

• ½ lemon, juice only

  What do you need to do :     

  • Cook the quinoa according to instructions on the packaging.

  • Grate the carrot and zucchini using the large holes and place the vegetables in a bowl. Add in the eggs, cooked quinoa, chopped herbs and stir well — season with salt and pepper and mix in the flour.

  • Heat some oil in a pan, add oil and spoon a tablespoon or two of the batter into the pan for make 12 fritters. Fry for 1 minute, turn gently turn with a spatula and fry for another minute or two. Continue in the same way with the rest of the batter.

  • Cut the avocado in half, remove the stone, place the avocado flesh together with lemon juice in a blender and blitz until a smooth. Season with salt and pepper and serve with the fritters.

  • Nutrition info per 3 fritters.