Friends, it’s been a while. How is everyone going? I’m feeling super relaxed and full of energy and new ideas after a week in Bali with my little family. It was amazing! I love spending some quality time together, especially on a beautiful island.
Back home I made a batch of these yummie patties for Noah (and myself). They are unbelievably easy to make, low in calories, and the perfect way to sneak in some veggies for those picky eaters. The best part is, you can serve them as a snack, an appetizer, or even a light lunch!
- 1 zucchini
- 2 carrots
- 1/4 of a cauliflower head
- 2 large handfuls of baby spinach
- 2 eggs
- 1 cup spelt flour
- 1 1/2 – 2 cups of breadcrumbs (if it’s not sticky enough to form little balls just add a little more breadcrumbs)
- olive oil for frying
- salt/pepper to taste
To serve (optional)
1 cup sour cream or plain, full-fat yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic
- Preheat oven to 200°C.
- Simply put all veggies in a food processor and process until they have reached a rice like consistency. Sprinkle them with sea salt, set aside for 10 minutes and put them in a cheese cloth or dishtowel to squeeze out all of the liquid before going ahead with step 3.
- In a large mixing bowl combine shredded veggies with eggs, flour and bread crumbs.
- Heat olive oil in a frying pan on medium heat.
- Roll the mixture into balls, place them in the pan, flatten with a fork and fry them until golden brown on both sides.
- Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.
- For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving. These fritters are also delicious with a poached or fried egg on top, trust me.