Loaded full of veggies and protein, these fritters are perfect for the lunch box or an afterschool snack for the kids 🙌
1 medium courgette
2 medium sized carrots
1 medium potato
1 tsp Himalayan salt
1 tsp dried oregano
1 tsp paprika
1/4 tsp baking soda
1/2 cup flour
1 Tbsp coconut oil
- Grate the carrot, courgette and potato and place in a bowl. Sprinkle over the salt and mix then leave for 10 minutes. Using your hands and a sieve squeeze out as much water as possible then place in a large bowl.
- Add the eggs, oregano, paprika, baking soda and flour and mix well.
- In a large flat pan, heat the coconut oil to medium heat. Add a heaped tablespoon of fritter mixture and cook for 2-3 minutes each side. You should make 6 small fritters or 3 large ones.
- Serve with sour cream of Greek yoghurt as a dipping sauce.