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    Zucchini and avocado fritters with lemon coconut yoghurt recipe

    Deliciously fresh and light, these fritters make the perfect brunch


    Makes: 6 fritters

    2 zucchini, coarsely grated

    Himalayan salt and ground pepper

    2 eggs, lightly beaten

    1 cup baby spinach leaves, shredded

    1⁄4 cup basil leaves, finely chopped

    1⁄2 cup almond meal

    1⁄2 teaspoon ground cumin

    1⁄2 teaspoon ground coriander

    1 tablespoon psyllium husk

    1 tablespoon virgin organic coconut oil

    Lemon coconut yoghurt

    1⁄4 cup Coyo juice (or replace with Greek yoghurt)

    Zest of ½ lemon

    Himalayan salt and ground pepper


    Sliced avocado and baby rocket leaves (to serve)


    1. To make the fritters, place the grated zucchini in a colander with some salt. Sit for 10 minutes to release the moisture. Squeeze dry with your hands.

    2. In a mixing bowl, combine the zucchini and all the remaining fritter ingredients except the coconut oil and mix well.

    3. Melt the coconut oil in a large non-stick frying pan over
a medium heat, then add large spoonfuls of the zucchini mixture in batches. Use a spatula to gently press the mixture to flatten.

    4. After 3 minutes, turn the fritters and cook the other side for 2 minutes or until golden brown. Repeat until the batter is used up.

    5. To make the lemon coconut yoghurt, combine the Coyo, lemon juice and zest in a small bowl. Season and sprinkle with paprika.

    6. Serve the fritters with avocado, rocket and a dollop of lemon coconut yoghurt.

    Recipe from The Healthy Life by Jessica Sepel, available now from Pan Macmillan Australia. 

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