Carrot Zucchini Fritters

Grate zucchini and carrots, put in a bowl, salt generously and let sit for approx. 20 minutes.

• 1 Zucchini (~ 7.8 oz)
• 2 Carrots (~ 6.7 oz)
• Salt

Finely chop the onion, basil, and garlic and put in another bowl.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Garlic clove (~ 0.1 oz)
• 8 leaves of Basil, fresh (~ 0.1 oz)

Mix the egg substitute according to the package instructions and add to the bowl containing the garlic and add nutmeg, salt, and pepper.

• 0.6 oz Egg replacer
• 1 pinch of Nutmeg, ground
• Salt
• Black pepper

Preheat the oven to 350 °F.

Place the grated zucchinis and carrots in a kitchen towel, close tightly and squeeze as much excess water out as possible.

Add the zucchini, carrots, and flour to the bowl and mix well.

• 1⁄3 cup Whole grain rye flour

Form fist-sized, approx. ¾ in thick patties. Drizzle with olive oil and bake in the oven for approx. 25 minutes until golden brown.

• 2 tsp Olive oil

Finely chop the chives and put in a bowl. Add the yogurt, balsamic vinegar and stir until creamy. Season with salt and pepper.

• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
• ½ cup Soy yogurt
• 1 ⁠½ tsp Balsamic vinegar
• Salt
• Black pepper

Serve the patties with the dip.

Enjoy your meal!