Zucchini Fritters with Vegan Cucumber Raita

They work great for breakfast, as a snack, a workout recovery, lunch or even

dinner. These little fritters can be stored in the fridge for up to 3 days or you could even freeze them.

Zucchini Fritters with Vegan Cucumber Raita [Vegan]

Ingredients

For the Fritters:

• 2 cups zucchini , grated
• 2 tablespoons coconut oil
• 1/2 cup onion  , grated
• 3 cloves garlic , minced
• 2 cups spinach , chopped
• 1 can (14oz or 398 ml) chickpeas
• 1/2 cup corn meal
• 1 teaspoon cumin
• pinch salt and pepper

Cucumber Raita (Indian Cucumber Salad) Ingredients

• 1 cup english cucumber , finely cubed
• 1 cup vegan plain yogurt
• 1 teaspoon fresh dill
• 1 clove of garlic , pressed
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne
• salt

Preparation

For the Fritters:

1. Heat a frying pan over medium heat add coconut oil, zucchini, onion, and garlic. Sauté for 3-4 minutes, stirring frequently, or until soft.
2. Then, add spinach until wilted approximately 2-3 minutes. Strain then gently dry with a paper towel to remove any excess water.
3. To a large mixing bowl, add chickpeas and mash with a potato masher or the back of a fork until your chickpeas are uniform. Then, add your sautéed veggies, corn meal and seasoning. Roll up your sleeves and get in with your hands to produce a well-combined mixture. It should tacky yet mouldable mixture. Add more corn meal as needed.
4. Form into 1-inch-thick by 4 in in diameter patties.
5. Over a medium high heat, add oil to the pan. Then, when it sizzles add in your fritters to without crowding. Fry until brown,  approx. 4 minutes on each side.

For the Cucumber Raita:

1. In a small bowl, add all your ingredients for the Cucumber Raita.
2. Top raita over your fritters and serve!

https://www.onegreenplanet.org/vegan-recipe/zucchini-fritters-with-vegan-cucumber-raita-vegan/