Ingredients
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2 Medium Zucchini
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1 Tomatoes
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12 Pitted (+ 3 for decoration) Black olives
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1 Bunch Flat parsley
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1 Garlic Clove
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1 tsp Espelette chili
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2 Egg
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3 TBSP Almond Flouror almond powder
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1 TBSP Olive oil
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3 TBSP Coconut milk yoghurtor sour cream (dairy)
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Ground black pepper
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Fleur de sel
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Salt
Overview
This vegetarian and grain free dish is very well balanced with a selection of nuts, vegetable & herbs which make it tasty and excellent for our health. It’s best suited for the summer but all ingredients are available all year long. I sometimes replace parsley with coriander
This dish belongs to the menu
Zucchini fritters with tomato & black olive, vegetarian moussaka, blueberry cobbler
Utensils
Utensils
- 1 Food processor
- 1 Vegetable shredder
- 1 Large mixing bowl
- 1 Frying pan
Menu steps
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1
Done
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Prepare the zucchini mixturePut 1 bunch flat parsley (keep a couple of sprigs for decoration) with 12 pitted olives, 1 peeled garlic clove, 2 good pinches of salt, some ground black pepper and 1 tsp Espelette chili (or mild chili) in a food processor. Pulse 2 or 3 times until chopped. Set aside. Shred 2 medium zucchinis into a large mixing bowl. Add the olive mixture, 1 egg, 3 TBSP almond flour. Mix well |
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2
Done
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Fry the pattiesHeat 1 TBSP olive oil in a large frying pan over medium heat. In the hot plan form 3 patties with the zucchini mixture using a spoon. Let cook for 6 minutes on each side (after the first 6 minutes turn around delicately using a flat spatula and reshape the patties if needed) |
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3
Done
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To servePlace a patty on each plate, add a few thin slices of tomato, a parsley leave, 1 olive and 1 TBSP of plain coconut yoghurt or sour cream (dairy) on each patty. Sprinkle with fleur de sel and ground black pepper |
