These crispy fritters are a perfect school lunch, snack or dinner. The shredded zucchini soaks up the herbs and spices to give you a bite that is just bursting with flavour.

Ingredients

• 2 zucchinis (courgettes) (grated)
• 2 carrots (grated)
• 1 leek, white part only (finely sliced)
• 150 g fetta (crumbled)
• 3 free-range eggs (lightly beaten)
• 1/2 cup almond meal (or wholemeal flour)
• 1/2 tsp baking powder
• 1 pinch sea salt and pepper (to taste)
• olive oil (for frying)

Instructions

1. In a saucepan, sauté the leek for 5 minutes until cooked.
2. Using a clean tea towel, squeeze the liquid from the zucchini, this helps the fritters to hold together.
3. Combine the leek, zucchini, and carrot and add the beaten eggs and mix thoroughly. Add the almond meal/flour, baking powder, salt and pepper and stir together.
4. Heat the oil in a frying pan over medium heat. Add ¼ cup or spoonful’s of mixture into the pan and flatten with a spatula to form the fritter, cook 3 or 4 at once for until golden, turning the fritter to cook the other side. Repeat with the remaining mixture.