Zucchini fritters

Preparation: 30 minutes

Cooking: about 8 minutes

Makes about 18 fritters

Ingredients:

• 2 large zucchinis (courgettes)

• 1 teaspoon salt

• 2 organic eggs, lightly beaten

• 1 spring onion, finely diced

• 1 cup peas (fresh or frozen)

• 4 or 5 cloves of garlic, minced

• 1 cup whole wheat flour

• 1 teaspoon baking powder

• Salt & pepper to taste

• Organic cold pressed virgin coconut oil

Method:

• Shred the zucchinis into a large bowl and add 1 teaspoon of salt. Set aside for about 10 minutes.

• Squeeze the zucchinis with your hands to get as much of the liquid out as you can and discard the liquid.

• Add the eggs, spring onions, peas and garlic to the zucchinis.

• Combine the flour, baking powder, salt and pepper and mix it into the zucchini mixture. If it is too runny, add more flour.

• Heat a couple of tablespoons of coconut oil in a pan on medium heat.

• Use a tablespoon and drop spoon-fulls of the mixture into the pan and fry the fritters for about 4 minutes on each side.

• Add more coconut oil for the next round of fritters.

Serve with sour cream and pesto or guacamole and a salad.