Quick and easy veggie fritters

Such a simple grab and go breakfast or lunch

I love serving mine with pesto or having them for lunch with rocket, avocado and pickled onion!

Ingredients:

2 shallots

1/4 bunch parsley

2 carrots

2 zucchini

1/2 cup buckwheat flour

2 eggs

Method:

1. Grate zucchini and carrot and finely dice shallots and parsley.

2. Combine the vegetables and herbs in a bowl and mix well

3. Add 1/2 cup of buckwheat flour and 2 eggs

4. Mix the fritter mixture together until well combined.

5. Heat extra virgin olive oil on a pan on medium heat.

6. Add 1 large heaped tablespoon to the pan and flatten to make a fritter shape.

7. Cook for approx 3 minutes on each side.

8. Repeat until all fritters are cooked.

9. Store in an airtight container for up to 3 days.