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.

Ingredients:

• 4-5 eggs

• 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).

Method:

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!