Woman with brain fog

These are an awesome breakfast, lunch or dinner and the leftovers are great cold the next day too and perfect for a picnic or a work/school lunchbox!  These are healthy, low carb, gluten free, low GI, dairy free and pretty yummy.

Ingredients (for 12 fritters = 4 serves)

2 large zucchinis (approx 500g)

1 good pinch sea salt

1 cup chopped flat leaf parsley

1/2 cup chopped fresh mint

4 chopped spring onions

6 medium button mushrooms (these are mild flavoured – a strong flavoured mushie is too overpowering in this recipe)

3 organic free range eggs

1/2 cup besan (chickpea) flour

zest from 1 lemon

1 cup peas (frozen or fresh)

ground black pepper, to taste

1 tblsp olive oil


Grate the zucchini and place it in a colander in the sink.  Add the pinch of sea salt and mix it through the zucchini gently with your hands.  This doesn’t seem like much salt but it’ll do the job very well. (The ‘job’ being to draw out the water.)  Leave the zucchini for 10 minutes while you prepare the other ingredients.

Chop the herbs, mushrooms and the spring onions finely and place into a large bowl with the peas, lemon zest and add the ground black pepper.

After the zucchini has had its 10 minutes of sitting in the salt, get your freshly washed hands in there and squeeze out all of the liquid.  You’ll be amazed at how much fluid comes out of this! As you squeeze out the fluid, pop each handful into the large bowl with the other ingredients.

Then add the lightly beaten eggs and the besan flour and mix it all together.  The mixture will be moist but should hold together ok.

Heat a non stick (preferred) fry pan with the olive oil over a medium heat and use your hands to form the mixture into it’s first fritter.  These fritters are quite soft but they should hold together well in the pan. You can add extra flour if you need to hold them together.

Cook these for about 2 minutes on each side or until golden brown.

Serve with a smashed avocado with organic feta, roasted cherry tomatoes, spinach, salsa, sweet chilli sauce, whatever you like really.  The flavours in these fritters lend themselves well to Thai, Mexican or Mediterranean sides – so go for it!

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Susie Garden | Clinical Nutritionist & Naturopath

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