A light dinner, a protein rich breakfast or portable snack, veggie fritters tick all the boxes.
You can use whatever you have on hand and this recipe is especially good for using up those veggies that are on their way out.
2 cups grated veg; sweet potato, zucchini and carrot
4 eggs 1/2 cup almond meal
1/4 cup fresh herbs; parsley, basil & thyme
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt and pepper
200ml coconut cream
1/2 lemon, squeezed
1/2 cup mint
1 tbsp hulled tahini
1 tsp mustard
Place all ingredients in a bowl and mix well to combine.
Heat a pan to medium, and add 1 tbsp of coconut oil.
Add 2 dessertspoons of mixture to the pan to make 1 fritter. Continue until there's no space left in the pan and cook each side for 5 minutes.
Repeat for the remaining mixture
Whilst the fritters are cooking, add the dressing ingredients to a blender and blend. Pour into a bowl ready to serve.
Serve with a side salad and the dressing.