4 Zucchini - grated
4 Asparagus - finely sliced
2 green shallots - finely sliced
1 small green chilli - finely sliced
1/4 cup Almond meal
50gr goats cheese
2 free range eggs - lightly beaten
Salt and pepper to taste
Olive oil for frying*
Grate zucchini coarsley. Place into a clean tea towel or muslin cloth and wring out as much water from the zucchini as you can. Place into a bowl.
Add the asparagus, shallot, chilli, almond meal, cheese and eggs. Mix well to combine. (I actually used my hands for this step).
Season with salt and pepper to taste.
Add the olive oil to the fry pan and heat on medium heat.
*You can choose to use coconut oil to fry if you wish.
Place a heaped tablespoon of the mixture into the pan and cook on each side for about 2-3 minutes until golden.
These are traditionally served with sour cream. You can serve with a side salad for a healthy lunch option.
Enjoy!
