ZUCCHINI AND PEA FRITTERS

2 zucchinis, grated

250g of goat’s feta

1 cup of frozen green peas

2 spring onions, thinly sliced

3 eggs, whisked

2 tablespoons almond meal

Zest of one lemon

Salt and pepper to taste

Mashed avocado, rocket (arugula) and heirloom tomatoes, to serve

Yoghurt dressing: Juice of half a lemon,  handful of chopped mint and 3 tablespoons of 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.