Rolled Gnocchi with Porcini Mushrooms, Caramelised Onions and Crispy Sage by Laura Cassai
This dish will always be connected to my fondest memories of Marco Pierre White. I was fortunate eno...
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
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.