Carrot Zucchini Fritters

Veggie burgers are seriously hard to get right, particularly without a binder such as egg or gelatin. I find that they either crumble to pieces, or turn into a mushy mess. These vegetable fritters stay together really well, and are quite filling. Served with a simple side salad, and some hummus as a sauce, you've got yourself a meal!

Serves 4

INGREDIENTS

• 1 Zucchini
• 2 Carrots
• ¼ Cup Chickpea Flour
• 2 tbsp Tapioca Flour
• 2 tbsp Olive Oil
• Garam Masala Spices (Black Pepper, Cardamom, Cinnamon, Cloves, Coriander, Cumin, Dill Seed, Ginger, Turmeric)
• Salt

INSTRUCTIONS

1. Shred the zucchini into a colander.
2. Press down firmly and drain as much liquid as you can.
3. Transfer to absorbent paper towel and let sit while preparing the remaining ingredients.
4. Shred the carrots into a large bowl.
5. Add the chickpea and tapioca flour.
6. Mix your spices and combine with the other ingredients.
7. Finally stir in the shredded zucchini and sprinkle with salt.
8. Heat some olive oil in a pan on medium high heat.
9. Form patties and fry on the stove for 5 minutes before flipping and repeating on the other side.