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Spiced vegetable fritters w/ zesty yoghurt

This recipes comes from this month 'In The Box' recipe contributor, GMB's very own wholefood cook and operations manager Kara Conroy @satoriforthesoul.


Makes 10-12 fritters


  • 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 yoghurt
  • Zest & juice of half a lemon
  • Salt & pepper
  • Handful mint leaves, finely chopped
  • Lime wedge to serve


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.
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.
Add the zucchini and all remaining fritter ingredients and mix well.
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.
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.
For the yoghurt, mix all ingredients together in a bowl. Serve with the fritters and a lime wedge.

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