This little number is one of Heidi’s absolute favourite lunches! So much so that she always has to have TWO. One is definitely not enough mummy no no no.
These bad boys are really good for freezing for up to three months, and are always defrosted by lunch time when taking them out of the freezer in the morning.
3 courgettes, grated and squeezed of excess moisture
1/2 cup self raising flour
2 spring onions, finely chopped
1/2 cup mint, roughly chopped
1/2 cup parmesan, grated
1 egg (you may need 2 depending on the size of your courgettes)
Coconut oil to fry in
In a large mixing bowl place the courgette, flour, spring onion, mint, parmesan and egg and mix to combine.
Heat a nonstick fry pan to medium-high heat and add a little coconut oil to fry in. Place tablespoon measures of the batter into the fry pan and cook for 2-3 minutes or until golden, flip and cook for another minute until cooked through and golden.
Transfer them on to a plate and leave to cool.
I hope you enjoy these as much as my little one does! Let me know how you get on.
Lots of love