serves 2
Ingredients
- 4 medium zucchini
- 1 cup fresh continental parsley, chopped plus extra to garnish
- 1 large onion, finely chopped
- 2 garlic clove, finely chopped
- 2 tbsp flaxseed ground with 2 tbsp water (or 1 organic/free range egg, whisked)
- 1/2 cup lupin/quinoa flour
- 1 1/2 tsp salt (sea/Himalayan/rock)
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- 2 tbsp cold pressed coconut oil, melted
- 1/2 cup rice
- 1 tbsp cold pressed coconut oil
- 1 cup water
- pinch salt
- pinch black pepper
Sesame mayonnaise ingredients
- 1/2 cup coconut yogurt
- 3 tbsp hulled tahini
- 1 garlic clove, minced
- 2 tbsp lemon juice
Preheat oven to 175°C.
Heat up a frying pan with oil on medium-high heat. Add rice and fry it, stirring continuously, for 5 minutes or until golden brown. Allow it to cool down. Cover with water and boil until liquid is absorbed, around 15 minutes. Season with salt and black pepper.
Trim the ends from zucchini. Coarsely grate the zucchini. Place in a colander and squeeze out as much excess moisture as possible. Transfer to a large bowl. Stir in flour, onion, garlic, flaxseed or lightly beaten egg, parsley. Season with salt, pepper, and nutmeg. Mix until everything is evenly combined. Spoon mixture into a lightly oiled ovenproof dish. Bake for about 50 minutes, or until golden.
Prepare mayonnaise by adding all ingredients to a mixing bowl and whisking to combine.
Serve fritters with fried rice and the mayonnaise. Garnish with chopped parsley.
If you’re not vegan/vegetarian you can serve with an egg, fish or meat.
Enjoy!