Ingredients:
2 eggs, lightly beaten
3 tablespoons chickpea flour
2 tablespoons grated parmesan cheese
1 tablespoon fresh parsley, chopped
1/2 teaspoon mixed peppercorns, crushed
1 medium zucchini, coarsley grated
200 g sweet potatoes, peeled, coarsely grated
1 small onions, coarsely grated
salt & freshly ground black pepper, to taste
2 tablespoons olive oil
20 g butter
50 g baby spinach leaves
1 medium avocados, peeled and sliced
1 tablespoon lemon juice
Directions:
Whisk together the eggs, flour, parmesan, parsley and peppercorns, add the grated vegetables, mix to combine and season salt and freshly ground pepper, to taste.
Heat the oil and butter in a large, non-stick pan over a medium heat.
Spoon 3 tablespoons of the mixture into the pan and flatten with the back of a spoon or a spatula, and cook until it is golden brown on both sides.
Remove the fritters and drain on paper kitchen towelling, and keep warm while the rest of the fritters are being cooked.
Serve the fritters with the baby spinach leaves, avocado and a little lemon juice.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.