Ingredients
- 1 tbs of ground turmeric
- 1/2 large zucchini
- 125 g (1 cup) coarsely grated pumpkin
- 1/4 red onion, grated
- 30 g (1/4 cup) almond meal, plus extra if needed
- 1/2 tbs dried chilli flakes
- Pinch of sea salt
- 3 eggs
- 2 tbs coconut oil, grass-fed butter or ghee
- 1 tsp apple cider vinegar
For the smashed avo
- 1 avocado
- Zest and juice of 1 lemon, finely grated
- Sea salt
To serve
- 1 lemon, cut into wedges
- 1 handful of coriander leaves
- Sea salt
- 1 tsp dried chilli flakes
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Method
Step 1.
For the smashed avo, scoop the avocado flesh into a bowl and gently mash it with the back of a fork. Mix in the lemon zest and juice, season with salt and set aside.
Step 2.
Grate the zucchini and place it on a clean tea towel or muslin cloth, then wrap it up, hold it over the sink and squeeze out the excess liquid until the zucchini is lovely and dry. Alternatively, place the grated zucchini in a colander and squeeze it out over the sink.
Step 3.
Place the zucchini, pumpkin, onion, almond meal, chilli flakes, salt and two of the eggs in a large bowl and mix well to form a batter. If it is looking a little wet, add a touch more almond meal to help it come together.
Step 4.
Melt 1 tablespoon of your preferred cooking fat in a large frying pan over medium heat. Working in batches of five or six at a time, spoon heaped tablespoons of the batter into the pan in loose rounds and press down lightly to form round, bite-sized fritters. Cook for 2–3 minutes on each side until crisp and tender, then transfer to paper towel to drain off any excess oil. Repeat with the remaining fat and batter.
Step 5.
Meanwhile, add the apple cider vinegar to a large saucepan filled with water and bring to the boil. Reduce to a simmer, crack in the remaining four eggs and poach for 4–5 minutes, or until the whites are completely cooked. Carefully remove the eggs from the water with a slotted spoon and transfer to paper towel to remove any excess water.
Step 6.
Divide the pumpkin and zucchini bites, poached eggs and smashed avo among plates and serve with lemon wedges and some coriander leaves. Season with salt and sprinkle over a few extra dried chilli flakes to finish. Enjoy.
Serves 2 |
