HERBY ZUCCHINI FRITTERS

Ingredients

Makes about 11 fritters

2 medium zucchinis (540g), grated
10g of dill leaves (about a big handful/6 sprigs)

15g of basil leaves (a good handful)

10g of mint leaves (big handful)
20g of cilantro (a handful), with stems
3 garlic cloves, grated
2 tsp of ground cumin
1 tsp of ground coriander
1 tsp of ground turmeric
1 tsp of chili flakes
Salt and pepper to taste
1/2 lemon zest
3 tbsp of chickpea flour
2 tbsp of psyllium husk 

1 pasture raised large egg
Coconut oil for frying

Yoghurt sauce:

4 tbsp of coconut yoghurt
1 grated garlic clove
2 tsp of chopped dill
1 tsp of sumac
Salt and pepper to taste
1/2 a lemon zest
1 tbsp of lemon juice

Instructions

1) Put half of the grated zucchini into a tea towel, and squeeze over a bowl to remove as much liquid as you can. Repeat with second half. Place the drained zucchini in a medium bowl.

2) Chop all of the herbs finely and add them to the bowl. Add the garlic, spices, salt, pepper, lemon zest, flour and psyllium husk. Stir to combine then stir in the egg. Make the yogurt sauce by combining all of the ingredients into a bowl.

3) Heat coconut oil in a skillet over medium heat. Take 1 tbsp of the mixture, shape it lightly into a ball and flatten it down in the skillet. Fry on each side until golden brown. Once fried, remove the fritters from the pan and place them onto a napkin to remove excess oil.