Zucchini Mint & Pea Fritters


Serves 4.

Nutritional facts:


  • 4 zucchini – coarsely grated

  • 1 garlic clove – crushed

  • ½ cup of baby peas

  • ¼ cup of mint leaves – roughly chopped

  • ¼ cup of basil leaves – roughly chopped

  • 4 Manning Valley Free Range Eggs – lightly whisked

  • 1 cup of almond meal

  • 1 large brown onion – finely diced

  • A handful of parmesan and crumbled feta

  • Salt and pepper

  • Dollop of Greek Yogurt combined with a small clove of crushed garlic (optional)


  1. Place frozen peas in a bowl and let stand

  2. Leave the grated zucchini in a bowl with a little salt, then after 10 minutes, squeeze out the excess moisture  

  3. Mix all the ingredients

  4. Heat oil in a frypan and use a tablespoon to put the mixture into the pan, cook for a few minutes on each side until lightly browned

  5. Top with Greek yogurt and garlic sauce, mint or parsley leaves (optional)

  6. Serve with bocconcini (optional)


Dinner, LunchBenny Heath