These carrot and zucchini fritters are perfect for a light weeknight dinner or a quick weekend lunch. Served with a baby spinach and yoghurt dip that adds a delicious creamy finish.
30 Minutes. Easy vegetarian cooking.
5 sprigs coriander
2 free range eggs
1/2 cup plain flour
70g natural Greek yoghurt
1 spring onion
40g baby spinach
Trim ends of zucchini and grate. Squeeze excess juice out of zucchini. Trim end of carrots and grate. Finely chop coriander. Combine in a bowl with beaten eggs, flour and a generous pinch of salt and pepper.
Heat a non-stick fry pan on medium heat with a generous drizzle of olive oil. Add approx. 1/2 cup of the mixture to make each fritter. Gently push the fritter down to flatten to a 1.5cm thickness. Cook for approximately 2 – 3 minutes on each side until golden brown. Once cooked, place fritters on paper towel and cover with foil to keep warm.
Finely chop spinach. Finely slice spring onion. Combine in a bowl with yoghurt, juice of half a lemon, a drizzle of olive oil, salt and pepper.
Plate fritters and top with yoghurt dip and a wedge of lemon. Season to taste.
About The Cook’s Grocer
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.
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