| 1 zucchini | |
| 1 lemon | |
| 3 spring onions | |
| 100g gram flour | |
| 100g oats | |
| 1 tbsp garlic granules | |
| 75ml water | |
| 1 tbsp nutritional yeast (or 'nooch') | |
| 1 handful of posh kale (cavolo Nero) | |
| 20g mint | |
| 50g vegan greek yogurt | |
| 1 tbsp olive oil |
I call them courgettes like the rest of the UK, but for clickbait, it’s ZUCCHINI. These are such a simple brunch idea that’ll have you feeling like you’re dining at Grind in Shoreditch. If you like this, share it with a mate and get everyone eating the vegan goods!🔥😋
| 1. | Start off by grating and then draining your zucchini In a separate bowl add the flour, nooch, garlic granules and water and whisk until a smooth mixture is made. |
| 2. | Add your oats into a food processor and blend them up. Chop up your kale and spring onions and shove them in a pan with some olive oil and fry them up. |
| 3. | Chuck the kale and spring onions into the grated zucchini add the mixture and mix it together Add some lemon mint and the oats and mix it some more. |
| 4. | Place a circular sized fritter into a hot pan with olive oil and wait till they crisp up on either side. Flip and cook the other side. |
| 5. | Stack the fritters up and add some avocado, vegan greek yoghurt or toppings of your choice (Tabasco if you're hard enough). |