Zucchini & Sweet potato Fritters

Ingredients

• 450g/ 1 lb (about 3) zucchini, grated
• 350 g (about 1 large) sweet potato, peeled and grated
• 3 large eggs
• 1/3 cup crumbled feta cheese
• 3/4 cup almond meal
• 2 tablespoons chopped coriander (cilantro)
• 2 tablespoons chopped mint
• 2 spring onions, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1-2 tablespoons olive oil, to cook
• 1 cup plain greek yogurt
• 2 garlic cloves, minced
• 2 tablespoons chopped coriander (cilantro)
• 2 tablespoons chopped mint
• Pinch of salt and pepper

Instructions

1. 1

   Grate the zucchini and sweet potato, then place them in a bowl. Sprinkle with 1 teaspoon of salt, stir, and let rest for 20 minutes to draw out moisture. After resting, allow the mixture to drain for 15 minutes.

2. 2

   Wrap the veggies in a clean kitchen towel and squeeze to extract as much moisture as possible. Transfer the strained zucchini and sweet potato to a large mixing bowl.

3. 3

   In a medium bowl, mix the greek yogurt, coriander (cilantro), mint, garlic, salt, and pepper until creamy. Set aside until ready to use.

4. 4

   To the bowl with the drained veggies, add the eggs, spring onions, almond flour, feta, fresh herbs, salt, and pepper. Mix until well combined.

5. 5

   Heat a skillet over medium-high heat and lightly spray with oil. Spoon ¼ cup portions of the batter into the pan, leaving space between each. Using a spatula, gently flatten each fritter. Cook for 3-4 minutes on each side until lightly golden. Rest on paper towels and repeat with the remaining batter, adding more oil if necessary.

6. 6

   Enjoy the fritters warm with a dollop of the yogurt sauce!