Donna Hay’s spinach and courgette fritters

by Donna Hay


750g grated courgette (about 4 courgettes)
60g finely chopped spinach
8g mint leaves, shredded
5 large eggs
90g ground almonds
40g finely grated parmesan
50g white chia seeds
sea salt and cracked black pepper
extra virgin olive oil, for cooking


1. Place the courgettes between sheets of absorbent kitchen paper and press to remove any excess moisture.

2. Place the courgettes, spinach, mint, eggs, ground almonds, parmesan, chia seeds, salt and pepper in a large bowl and mix to combine. Allow to stand for 20-30 minutes.

3. Heat an 18cm-20cm nonstick frying pan over medium-low heat. Add a little oil and 120ml of the fritter mixture. Spread the mixture thinly to cover the base of the pan. Cook for 6-8 minutes each side or until golden. Remove the fritter from the pan and place on a sheet of nonstick baking paper. Repeat with the remaining mixture, adding more oil as necessary, to make 8 fritters.

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