Enjoy this healthy meal for breakfast, lunch and dinner. Packed with veggies and protein, it will give you the nutrient kick you need!


  • 2 zucchini, grated

  • Himalayan salt

  • 2 carrots, peeled & grated

  • ½ cup almond meal

  • 4 eggs, lightly whisked

  • 1 cup baby spinach, shredded

  • 2 shallots, finely sliced

  • 2 tablespoons Indian spice mix

  • Coconut or olive oil for cooking

  • Zesty Yoghurt

  • 1 cup natural Greek yogurt

  • Zest & juice of half a lemon

  • Salt & pepper

  • Handful mint leaves, finely chopped

  • Lime wedge to serve


  • 1.

    Place coarsely grated zucchini in a colander and add some salt. Let sit for 10 minutes then squeeze out as much of the excess moisture as you can with your hands or through a few layers of thick paper towel of a clean cloth. Its best to squeeze handfuls a few times over as you really need to remove as much moisture as possible.

  • 2.

    Grate the carrots and squeeze out all of the excess moisture with your hands or through a few layers of thick paper towel then place into a bowl.

  • 3.

    Add the zucchini and all remaining fritter ingredients and mix well.

  • 4.

    Heat a large non-stick fry pan on medium and add the coconut or olive oil. Place large spoonfuls of the mixture into the pan, leaving space in between.

  • 5.

    After about 3 minutes or until golden, turn the fritters and cook on the other side. Place cooked fritters on a plate with paper towel and repeat with remaining batter.

  • 6.

    For the yoghurt, mix all ingredients together in a bowl. Serve with the fritters and a lime wedge.

Nutritional information

Nutritional analysis per serving (12 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe comes from, GoodnessMe Box's very own wholefood cook and operations manager Kara Conroy.

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