Zucchini & Carrot Fritters with Avocado Dip

Course: Lunch
Keyword: Dairy Free, Vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 446kcal
A blend of carrots and zucchini mashed together with the avocado dip
Print Recipe


  • ½ cup 85g quinoa
  • 2 medium carrots grated
  • 1 medium zucchini grated
  • 5 medium eggs
  • 300 g cherry tomatoes
  • 4 sprigs basil finely chopped
  • 10 blades chives finely chopped
  • 2 tbsp. flour
  • 2-4 tbsp of olive oil
  • 2 small avocados
  • ½ small lemon juice only


  • Cook the quinoa according to instructions on the packaging.
  • Grate the carrot and zucchini using the large holes and place the vegetables in a bowl. Add in the eggs, cooked quinoa, chopped herbs and stir well — season with salt and pepper and mix in the flour.
  • Heat some oil in a pan, add oil and spoon a tablespoon or two of the batter into the pan for make 12 fritters. Fry for 1 minute, turn gently turn with a spatula and fry for another minute or two. Continue in the same way with the rest of the batter.
  • Cut the avocado in half, remove the stone, place the avocado flesh together with lemon juice in a blender and blitz until a smooth. Season with salt and pepper and serve with the fritters.


Have fun with this, even the kids will love it


Calories: 446kcal | Carbohydrates: 37g | Protein: 15g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 205mg | Sodium: 120mg | Potassium: 1091mg | Fiber: 11g | Sugar: 6g | Vitamin A: 6218IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 3mg | Vitamin B5: 3mg | Vitamin B6: 1mg | Vitamin B12: 1µg | Vitamin C: 47mg | Vitamin D: 1µg | Vitamin E: 5mg | Vitamin K: 47µg | Calcium: 86mg | Copper: 1mg | Folate: 193µg | Iron: 4mg | Manganese: 1mg | Magnesium: 102mg | Phosphorus: 317mg | Selenium: 22µg | Zinc: 2mg