Ingredients
5 zucchini, grated
3 carrots, grated
¾ cup plain flour
3 eggs, lightly beaten
200g packet smoked salmon slices
Method
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In a colander, combine zucchini and 2 tsp salt akes. Set aside 10 minutes. Using hands, squeeze out as much moisture as possible.
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Place zucchini and carrot in a bowl. Discard juice. Add our and eggs. Mix well. Season.
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In a frying pan, heat a little oil on medium. Cook ½ cup portions of mixture in two batches, attening, 3-4 minutes each side, until golden and cooked through. Drain.
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Serve with salmon, drizzled with aioli and sprinkled with micro herbs, if liked.
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