3 cups zucchini, grated
1 teaspoon of sea salt
1 corn cob, remove corn from cob
1 large handful of kale, finely chopped
400 grams of organic lentils
½ a red onion, finely diced
1 handful of fresh coriander, roughly chopped
2 cloves of garlic, crushed
1 teaspoon of turmeric
1 teaspoon of chili flakes
30 grams of coconut flour
2 tablespoons of flaxseed flour
6 tablespoons of boiling water
Salt and pepper to taste
Preheat oven to 180˚C
Place grated zucchini on a tea towel and gently sprinkle with salt. Leave for 20 minutes.
Remove all the excess water from the zucchini and place in a large bowl.
Add the corn, kale, lentils, onion, coriander, garlic, turmeric and chili flakes and combine.
Mix the flaxseed and coconut flours with the boiling water, stirring vigorously until a sticky egg like paste is created. Add the paste to the fritter mix and combine (we suggest using your hands for the mixing process). Add salt and pepper to taste.
Shape the fritters into patties approximately the size of your palm (this quantity will usually make about 12 fritters)
Place the fritters into a saucepan with a small amount of coconut oil, crisping them slightly on both sides. Then place on a tray and bake in the oven for 10 minutes.
Delicious served with a spoonful of Greek yogurt, fresh coriander and a nice leafy salad.
Recipe extract from lifestyle – Hopewood's recipe for wellbeing.
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