August 20, 2014 | Makes 8-12
- 2 Large Courgettes (of any and all varieties!)
- 1 Onion
- 3 Tablespoons of Pine Nuts
- 2 Eggs, Whisked
- 4-5 Tablespoons of Ground Almonds
- Salt & Pepper
- Coconut Oil
These are SO delicious. I rushed through photographing them as I just couldn’t wait to eat them! They make an amazing breakfast, lunch or dinner and would be a gorgeous starter for a dinner party. You can serve them with so many different things and in so many different ways, this time I went for a light Lemony Yoghurt Sauce for drizzling and dipping. I had some amazing yellow and round courgettes from the garden, but regular ones will work just as well.
Start by toasting the pine nuts (dry on a pan for about 2 minutes). Dice the onion and add it to a large bowl with the pine nuts.
Carefully grate in the courgette and toss everything around.
Stir in the eggs with a fork, making sure it’s all mixed together evenly. Mix in four tablespoons of the ground almonds, if you think it’s still a little too wet then add in the fifth. Also sprinkle in a good pinch of coarse salt and pepper.
Heat about a tablespoon of coconut oil in a pan on medium heat. Spoon really heaped tablespoons of the mixture into the pan and swirl them out to make circles. You can make loads of little mini fritters instead if you like!
Cook for a few minutes on each side until nice and crispy.
Serve and enjoy!