Mediterranean Lupin Fritters with Dill Yoghurt Sauce
- 1 cup Lupin Flakes
- 1 cup zucchini (roughly chopped)
- 100 g feta cheese (vegan option – 2 tbs nutritional yeast)
- 1 egg (vegan option – 1 Chia egg : Grind 1 tbs of chia, add 3 tbs water & let sit until gel has formed.)
- ½ cup spinach
- ½ cup basil
- 7 kalamata olives (sliced)
- salt (Generous pinch)
- pepper (Generous pinch)
- Oil (of choice)
Dill Yoghurt Sauce
- 1 cup Greek yoghurt (vegan option Coconut yoghurt)
- ½ Lebanese cucumber
- 1 garlic (small clove )
- parsley (Large handful - fresh )
- dill (Handful )
- salt (Generous pinch )
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Place all of the ingredients (except olives) into your food processor or Thermomix & process on a high speed until all ingredients are combined.
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Stir through the olives & leave to sit for a few minutes.
- Heat a fry pan with some oil of your choice.
- Shape your fritters into a round shape using the palms of your hands.
- Fry each fritter until they are golden brown & serve immediately.
- Sprinkle with a pinch of salt prior to serving.
Dill Yoghurt Sauce
- Place yoghurt in bowl.
- De-seed cucumber & finely chop & add to yoghurt.
- Finely chop parsley & pick dill off stalks & add to yoghurt.
- Crush garlic & add to bowl.
- Add a generous pinch of salt & stir through yoghurt mixture.
- Serve cold with warm fritters.
