Zucchini, Pea and Feta Fritters by Faye James
Zucchini, Pea and Feta Fritters by Faye James

Zucchini, Pea and Feta Fritters by Faye James


2 zucchinis (courgettes), grated
250g of goats' feta
1 cup of frozen green peas
2 spring onions (scallions), thinly sliced
3 eggs, whisked
2 Tbs coconut flour
Zest of one lemon
Salt and pepper to taste
Mashed avocado, rocket (arugula) and heirloom tomatoes, to serve

Yoghurt dressing:

Juice of one lemon
Handful of chopped mint
1 cup coconut yoghurt


Grate zucchini, place in bowl and add crumbled feta, peas, spring onions and whisked eggs. Fold through flour and lemon zest and season to taste.

Shape into patties and pan fry between 3-5 minutes each side.

Serve with mashed avocado, rocket and heirloom tomatoes.

For the dressing, simply mix the lemon, coconut yoghurt and chopped mint together. Drizzle fritters with the yoghurt dressing.

Credits: The Long Life Plan, New Holland Publishers RRP $35.00 available from all good book retailers or online www.newhollandpublishers.com

More Recipes

Ember Roast Pumpkin with Coriander, Almonds and Tahini Yoghurt Sauce - Chef Recipe by Rodney Dunn

"The slow cooking steams the pumpkin inside and intensifies its flavour." - Rodney Dunn.

Spicy Thai Noodles with Creamy Peanut Dressing by Bettina Campolucci-Bordi

Easy, spicy with an Asian ?are. A great way to include as many vegetables as possible, masking them ...

Banana Pancakes

Minimal ingredients for a truly memorable breakfast.