Oh boy! My lunch was banging! It’s super easy and also fun to get creative with your protein and vegetables without relying on dense carbs for energy, and although carbs are good for you, it shouldn’t be consumed in excess, especially if you’re trying to lose weight 🙂
1 large organic zucchini
1/2lb tilapia fillet
2 tbsp diced red onions
2 tbsp fresh chives (chopped)
2 tbsp fresh mint leaves (chopped)
1 organic cage free egg
1 tbsp brown rice flour (or 2 tbsp almond flour)
1 tbsp organic extra virgin olive oil
1/2 tsp lemon zest (optional)
A pinch of sea salt
1 tbsp mrs dash salt free spice blend
1/2 tsp ground black pepper
Spices of choice
Preheat oven to 350 degrees F.
Next, grate/shred your zucchini. Place grated zucchini in two paper towels and drain out the excess moisture. This step is important! You don’t want to end up with a soggy fritter, yuck!
Place drained zucchini in a medium bowl and set aside. Place tilapia in a food processor and process until a mashed consistency is attained.
Combine tilapia and remaining ingredients with the zucchini in the bowl. Using your hands, mix all ingredients together until well incorporated.
Line a baking sheet with parchment paper or foil paper. If using foil paper, grease it with a little bit of coconut oil, butter, or any type of saturated fat to prevent sticking.
Using an ice cream scoop, scoop portions of your zucchini batter into the baking sheet and flatten them out about 1/2 an inch thick.
Place your zucchini fritters in the oven and bake for 20-25 minutes, flipping them half way through.
When ready, serve with chilled tzatziki sauce (recipe for the tzatziki can be found on the “sides and others” category of my blog. Type in “tzatziki” in the search bar and you’ll find it).