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


  • 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


  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.