Squeeze out excess moisture from grated zucchini and carrot using a paper towel.
In a bowl combine eggs, zucchini, carrot, onion, cheese, flour and pepper. Mix until well combined.
Heat olive oil in a non-stick frying pan over medium to high heat and add the fritter mixture to the pan, making 5 to 6 individual fritters. Flatten mixture using a spatular, and cook for 3 to 4 minutes each side, or until golden.
Serve fritters on a bed of spinach.
Follow with a piece of fruit, or save for a mid-morning snack.
TIP: If the fritter mixture is too wet, add a touch more flour before cooking.
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1|
|Bread & Cereals||1|
|Healthy Fats & Oils||1|
|Total fat||25.7 g|
|- Saturated fat||10 g|
|Total carbohydrates||48.2 g|
|- Total sugars||25.2 g|