Corn & Zucchini Fritters with Chilli Guacamole
TOTAL TIME: 20 MINUTES
1 zucchini, grated
½ cup of corn kernels
½ cup almond meal
1 handful fresh mint
1 handful fresh coriander
For the Chilli Guacamole
½ a lime, zested and juiced
½ tsp red chilli flakes
Grate zucchini and then squeeze to remove excess liquid. Place squeezed zucchini in a bowl with corn and finely chopped mint and coriander.
Whisk eggs in a separate bowl and add to the zucchini mix with almond meal and the zest of the lime. Mix well.
Lightly grease a non-stick pan and heat on high. Once heated turn to a low heat and spoon in the mixture making 4 fritters from the mixture. Cook for 5 minutes each side or until browned and cooked through.
To make the chilli guacamole, peel the avocado and place the flesh in a bowl. Add the juice of the lime and chilli flakes then mash until smooth.
Serve with cooked fritters.