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INGREDIENTS :
3 large zucchini, grated
2 cloves garlic, crushed
3 spring onions, finely sliced
zest of 1 lemon
3/4 cup DUCKS BLANCHED ALMONDS,
roasted and roughly chopped
1/2 cup plain flour
2 tablesp fresh dill, chopped
1 tablesp cumin seed
3 eggs, beaten
salt & pepper to taste
olive oil for cooking
METHOD :
Place the zucchini, garlic, spring onions, lemon zest, almonds,
flour, dill, cumin seeds and eggs in a bowl, mix together and
season to taste, mix untill well combined. Heat frying pan and
place olive oil, enough to cover the base of the pan. Fry spoonfuls
of the mixture on medium heat
until cooked and lightly golden, turn and cook second side.
Remove
from pan and drain on absorbent paper. Garnish and serve.
Makes a great finger food also a light lunch.
TO SERVE :
Top with créme fraiche or sour cream. Garnish with 1/2 cherry
tomato, avocado sliced and cracked pepper, Salmon Roe, Mussel
and small sprig of dill,
smoked salmon, or
any topping of your choice.
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