Directions

1. Step 1

   Grate the zucchini and place it on a clean tea towel or muslin cloth, then hold it over the sink and squeeze out the excess liquid for a couple of minutes until the zucchini is lovely and dry. Alternately, place the grated zucchini in a colander and squeeze out the liquid over the sink.

2. Step 2

   Add the zucchini, grated parsnip, hemp seeds, coconut flour, arrowroot or tapioca flour, garlic and onion powders, salt and the flax eggs to a bowl, and mix well to form a thick batter. If it is looking a little wet, simply add a touch more arrowroot or tapioca flour to help it come together.

3. Step 3

   Melt the coconut oil in a large non-stick frying pan over medium heat.

4. Step 4

   Working in batches of about four at a time, dollop 2 tablespoons of mixture into pan (you can use your hands to sort of compact the mixture before dropping them in the pan to help them stay together!). Cook for 4–5 minutes on the first side or until golden brown on the underside and holding their form, then flip carefully with a spatula and cook for a further 2–3 minutes, or until both sides are golden brown and cooked through. Add extra coconut oil to the pan between batches if needed.

5. Step 5

   Season well with salt and pepper and serve immediately, topped with broken up chunks of plant-based feta, a squeeze of lemon, and herbs! If you’re preparing these for later, pack away into an airtight container or school lunchbox and store in the fridge for enjoying later.