EGG AND VEGETABLE FRITTERS
Another great finger-food recipe which is great for breakfast, as a quick snack in the day or as a light main served with guacamole (mashed avocado) and a side salad. You can pre-make them and have them ready in the fridge to snack on over a day or two. You can change the type of grated vegetables to suit your diet - you can try adding grated beetroot, celery, fennel bulb, arame seaweed - the choices are endless. Here are ones I made with carrot and zucchini which are great in children's packed lunches.
1/2 cup grated carrot
1 cup grated zucchini
2-3 Tbsp coconut flour
1 tsp flaxmeal
1 tsp mixed dried herbs (parsley, chives, garlic powder ... etc).
Mix all ingredients thoroughly till even in consistency and ensure the shredded vegetables are well coated in the egg and coconut flour batter. Prepare a hot oiled skillet and fry as small pikelets. Allow the little fritters to cook about 70% before flipping them over to cook the other side. Serve hot or cold and consider a smooth guacamole (mashed avocado) to go with them. Enjoy!