Great dinner, lunch or school lunchbox option. Gluten free, plus a dairy free option. Make a double batch for dinner and freeze extras for later, when strapped for time.

Serves 4

Ingredients:

• 4 medium zucchinis, washed and trimmed
• 1 small bunch coriander, finely chopped
• 1⁄2 red onion, peeled and finely chopped
• 1 chilli (red or green), finely chopped (optional)
• 1⁄2 cup buckwheat flour
• 4 tablespoons quinoa flour
• 1⁄2 teaspoon baking powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 2 eggs
• 3 tablespoons  coconut oil
• 1 pinch paprika, to serve
• 1 lime, cut into 8 wedges
• 250 ml goat’s yoghurt OR 2 small avocadoes & 1 tsp chilli paste (if desired)
• 1 lemon, zest only
• 4 tablespoons finely chopped mint
• sea salt freshly ground
• black pepper

Method:

1. Coarsely grate zucchinis into a collander.
2. Push down grated zucchini and squeeze out excess liquid.
3. Place onto kitchen paper to soak up extra moisture for a few minutes.
4. Transfer zucchini to a bowl and add coriander, onion, chilli, flours, baking powder, a pinch of salt, cumin and turmeric.
5. Combine eggs, mix well.
6. Divide mixture into eight patties.
7. Heat coconut oil in a large frying pan over medium–high heat cook for roughly 4 minutes each side or until golden brown.
8. Combine yogurt, lemon zest and mint in a small bowl, season to taste and mix well, then sprinkle with paprika.
9. Serve fritters warm alongside a dollop of yoghurt dip and 2 lime wedges. For dairy free option substitute yogurt for avocado and add 1 tsp chilli paste.