Zucchini, Beetroot and Mint Fritters

Zucchini, Beetroot and Mint Fritters

Print Recipe
Course: Main Course
Calories: 54
Ingredients Method Nutrition

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

Method
 

  1. Wearing gloves, combine the beetroot and zucchini and squeeze out excess water
  2. Add the eggs, chia, feta and mint combine well
  3. In a moderate frypan, fry small portions (approx. 6-8cm across) in butter or EVOO, adding salt and pepper to taste. Cook until golden.
  4. Serve with a fresh garden salad or lightly steamed broccolini and asparagus with a balsamic dressing.
  5. 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.

Nutrition

Calories: 54kcalCarbohydrates: 6gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 42mgSodium: 22mgPotassium: 889mgFiber: 3gSugar: 3gVitamin A: 50IUCalcium: 410mgIron: 0.4mg

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