Zucchini & Lemon Balm Fritters

I've been growing lemon balm & zucchini so it was fate when I came across this recipe from the Whole cookbook, calling for both! To really get the lemon balm kick you need to add the full cup.

Ingredients

• 2 zucchini, grated
• 1 cup fresh lemon balm, finely chopped
• 1 spring onion, thinly sliced
• 1/4 cup parmesan cheese, grated
• 1/4 cup ground almonds (or rice flour or spelt)
• 2 free range eggs, beaten
• Juice 1/2 lemon
• Freshly cracked sea salt & pepper

Method

1. Place grated zucchini in a clean tea towel & squeeze to get as much liquid out as possible.
2. In a large bowl mix together the squeezed zucchini & remaining ingredients until combined.
3. Heat a splash of extra virgin olive oil in a pan over medium heat. Add spoonfuls of the mixture & fry until golden brown on each side - about 3-4 minutes each side.
4. I serve ours with pesto & micro greens and/or fresh slices of tomato (which I'm also growing...bonus!). Enjoy!