Corn and Zucchini fritters with chilli guacamole
Perfect for a café breakfast at home
How long will it take?
20 minutes
What’s the serving size?
Serves 2
What do I need?
- 1 zucchini, grated
- ½ cup of corn kernels
- 3 eggs
- ½ cup almond meal
- 1 handful fresh mint
- 1 handful fresh coriander
For the chilli guacamole
- 1 avocado
- ½ a lime, zested and juiced
- ½ teaspoon red chilli flakes
How do I make it?
- Grate zucchini and then squeeze to remove excess liquid. Place squeezed zucchini in a bowl with corn and finely chopped mint and coriander.
- Whisk eggs in a separate bowl and add to the zucchini mix with almond meal and the zest of the lime. Mix well.
- Lightly grease a non-stick pan and heat on high. Once heated turn to a low heat and spoon in the mixture making 4 fritters from the mixture. Cook for 5 minutes each side or until browned and cooked through.
- To make the chilli guacamole, peel the avocado and squeeze in the juice of the lime. Add in chilli flakes and mash until smooth. Serve with cooked fritters.
Recipe from eatprayworkout.com
