The perfect healthy brunch, this is one to make for the family and friends on a cosy Sunday morning.



2 zucchini, coarsely grated

Himalayan salt and ground pepper

2 eggs, lightly beaten

1 cup baby spinach leaves, shredded

1⁄4 cup basil leaves, finely chopped

1⁄2 cup almond meal

1⁄2 teaspoon ground cumin

1⁄2 teaspoon ground coriander

1 tablespoon virgin organic coconut oil


Lemon Yoghurt

¼ cup five:am organic Greek style yoghurt

Juice and zest of ½ lemon

Himalayan salt and ground pepper


Sliced avocado and baby rocket leaves (to serve)


  1. To make the fritters, place the grated zucchini in a colander with some salt. Sit for 10 minutes to release the moisture. Squeeze dry with your hands.
  2. In a mixing bowl, combine the zucchini and all the remaining fritter ingredients except the coconut oil and mix well.
  3. Melt the coconut oil in a large non-stick frying pan over a medium heat, then add large spoonful’s of the zucchini mixture in batches. Use a spatula to gently press the mixture to flatten.
  4. After 3 minutes, turn the fritters and cook the other side for 2 minutes or until golden brown. Repeat until the batter is used up.
  5. To make the lemon yoghurt, combine five:am organic Greek style yoghurt, lemon juice and zest in a small bowl. Season and sprinkle with paprika.
  6. Serve the fritters with avocado, rocket and a dollop of lemon yoghurt.