Zucchini & Carrot Fritters

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2 zucchinis grated

2 carrots grated

2 eggs (free range)

¾ cup of ground rice

1-2 garlic cloves crushed

3 spring onions chopped

1 tbsp Turmeric or Keen’s Curry powder

Sea salt & black pepper to taste.

Extra Virgin Olive oil for frying



Blend together into small patties and fry until the mixture is solid.

Then transfer to the oven and cook at 180oC for 20 minutes or until all fritters are golden brown and thoroughly cooked through.

Serve with salsa, lettuce, tomatoes (sun dried or fresh) and goat’s cheese or fetta.


Recipe from Naturopath Merril Bowater.