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It’s almost the end of the zucchini season, so grab some while you can and make these yummy fritters. I love the way Flip adds leftover brown rice to the batter, a perfect way to increase fibre in the diet of children and anyone with a wholefood aversion!
Flip Shelton’s zucchini fritters
(makes 8 fritters)
2 medium sized zucchini (400 gm), grated
1 cup (200 gm) cooked brown rice
1/2 cup (80 gms) pine nuts or walnuts
1 garlic clove, diced
1 tablespoon capers
zest of 1 lemon
1 egg, lightly beaten
3 tab plain flour
Gently squeeze moisture from grated zucchini with your hands.
Place zucchini in a medium sized bowl, add all other ingredients (except oil) and mix well.
Warm a non-stick frypan (or lightly oil a griddle). Place egg rings in a frypan and fill with mixture, Don’t overcrowd the pan. Cook over a low heat for 5 minutes on each side.
Serve with salad.
Gill’s tips: These also work as a veggie pattie in homemade burgers. Smaller fritters, about the size of a falafel, make a good snack. Try dipping them in hummus for an extra hit of calcium.
Reproduced from Veg In: Simple Vegetarian Dishes from Around the World with the author’s permission.
Want to know more about this cookbook? Read the full book review.