| Servings |
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Ingredients
- 3 Medium zucchinis Grated
- 2 Medium Beetroot Grated
- 2 Medium eggs
- 1 Tbsp chia seeds
- 50 G Crumbled feta
- 1 Bunch fresh mint Roughly chopped
- Butter or EVOO For frying
- Salt and pepper To taste
Ingredients
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Instructions
- Wearing gloves, combine the beetroot and zucchini and squeeze out excess water
- Add the eggs, chia, feta and mint combine well
- In a moderate frypan, fry small portions (approx. 6-8cm across) in butter or EVOO, adding salt and pepper to taste. Cook until golden.
- Serve with a fresh garden salad or lightly steamed broccolini and asparagus with a balsamic dressing.
- Variations: for an egg free version, simply add more chia seeds. Turmeric and Parmesan are lovely additions to this recipe and you may also like to serve with a minted yoghurt dipping sauce.
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