Zucchini fritters with beet salad :Thursday-dinner

Ingredients

• 1½ lbs zucchini
• 2 eggs
• 1 cup (2¾ oz.) shredded Parmesan cheese
• 2 tsp ground psyllium husk powder
• 1 tsp dried mint
• 1 tsp onion powder
• 4 tbsp light olive oil or coconut oil
• salt and pepper

Red salad

• 3 oz. (1¼ cups) red cabbage, shredded
• 3 oz. beets, thinly cut
• 2 tbsp fresh parsley
• 2 tbsp olive oil
• 1 tbsp lime juice
• salt and pepper

Sunny sauce

• ½ cup sour cream
• 1 tsp turmeric
• 1 garlic clove, minced
• salt and pepper

Instructions

1. Combine the ingredients for the sauce and stir well. Set aside to let the flavors blend while preparing the rest.
2. Chop the cabbage finely into thin strips. You can use a mandoline slicer but it also works well with a grater or sharp knife. Wash the beets thoroughly before peeling and slicing.
3. Place cabbage and beets in a bowl and add the remaining ingredients for the salad. Mix and set aside.
4. Grate the zucchini coarsely and place in a colander over the sink. Generously salt and gently toss to combine. Let it sit for 10 minutes, then squeeze out excess liquid.
5. In a large bowl, mix cheese, ground psyllium husk powder and spices. Add zucchini and eggs. Mix to a batter and let it stand for 10 minutes. Add some more ground psyllium husk powder if the batter feels too runny.
6. Warm a non-stick skillet over medium heat and add plenty of oil. Spoon in mounds of batter for each fritter; flatten into pancakes with a spatula or large spoon.
7. Flip after 3-4 minutes and keep frying until both sides turn a nice golden brown color.
8. Serve immediately with the red salad and sunny sauce on the side.

Tip!

Golden beets and green cabbage offer similar flavors but change the look! Add crumbled feta on top of both for a more filling meal.