Zucchini carrot fritters
Jul 17 2019
These make a really easy delicious lunch (or brunch) and would be even better with fried eggs on top! You can make extra and freeze them.
Grate the zucchini and carrots, place in a clean kitchen towel and squeeze out as much moisture as possible.
transfer to a bowl and add the breadcrumbs, eggs, basil, shallot, chickpeas, some salt and pepper.
With a potato masher, mash it all together until combined.
Heat up a pan with avocado oil and using an ice cream scooper, form the fritters and transfer them into the pan, pressing down a little so they flatten.
Cook for 3-4 minutes each side until golden brain and crispy.
Repeat with the rest of the batter.
Transfer to a plate on a bed of arugula with a squeeze of lemon and spoon some hummus and geek yogurt, maybe even top it with a fried egg and some avocado slices!