Whether you bake or fry these, they make a fantastic accompaniment to a protein, like pan-fried fish or meat.
Makes 4 portions - each portion contains:
78 Calories / 3.6g Carbs / 5.8g Protein / 3g Fat
400g Courgette, grated
200g Leeks, finely sliced
2 Large Eggs
20g Psyllium Husks
Optional: 40g Grated Parmesan
Grate the courgette and spread over some absorbent kitchen paper.
Put a layer of paper on top of the courgette and press firmly to remove as much water as possible. We repeat this with a second sheet of paper to remove even more moisture - the more you remove, the better.
Place all the ingredients in a mixing bowl and combine.
To pan-fry the fritters, take a small handful and fry in a good non-stick pan with a teaspoon of cooking coconut oil over a low/medium heat. These will need at least 5 minutes to cook through and become stable enough to turn. During the cooking process, lightly press on the fritter with a spatula to push out some moisture. Carefully flip them over and cook for another 5 minutes.
To oven cook the fritters, divide the mix into 8 equal amounts on a baking sheet and bake at 180°C for 20-25 minutes or until golden brown.
Nutrition per serving
Calories 78, Carbs (net) 3.6 grams, Protein 5.8 grams, Fat 3 grams