Sardine Zucchini Fritters (Grain-Free & Kid-Approved!)

I made these sardine zucchini fritters for Tripp, and he loved them! Great for kids! I served them with homemade pesto and roasted veggies.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Makes: about 24–30 fritters (serves 4–6)

INGREDIENTS:

• 6 eggs

• 3 cups grated zucchini (with the juice squeezed out)

• Lots of fresh basil and parsley, chopped

• 3 tins of sardines in olive oil or water, preferably bone-in, drained

• Just under 1 cup of cassava flour

• Extra virgin olive oil for frying

• Lemon juice and salt to serve

METHOD:

• Crack the eggs into a bowl and whisk well

• Grate the zucchini and squeeze out the excess moisture

• Add the grated zucchini and fresh herbs to the eggs

• Break up the sardines in your fingers, crushing the soft bones in too, and add to the egg mixture

• Pour in the cassava flour and mix well to form the batter

• Preheat a pan over medium-high heat and add the extra virgin olive oil

• Spoon the batter in, roughly 2 tbsp per fritter, and fry on each side until golden

• Squeeze fresh lemon juice over and season with salt

Mum-life hack: You can store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months, so make extra to have at a later date!

Enjoy!

These is one of our favourite go-to quick meals, but if you want to switch things up, check out my Baked Mustard Salmon with Fennel, Orange, and Asparagus Salad and my Paleo Almond Flour Bread recipes.