Plant-based Zucchini Fritters, With Avocado Salsa and Macadamia Cheese

by | Aug 24, 2020 | 2 comments

A light plant-based meal, packed full of flavour. Enjoy any time of the day.

Yields2 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hrDifficultyIntermediate
Ingredients
Macadamia Cheese
 1 1/2 cups macadamia nuts, soaked overnight
 3/4 cup filtered water
 3 tbsp fresh lemon juice
 1 tbsp apple cider vinegar
 2 cloves garlic
Zucchini Fritters
 3 cups grated zucchini
 3 tbsp hulled tahini
 3/4 cup blanched almond meal
 1 shallot, diced
 1 tsp dried oregano
 2 tbsp olive oil
Avocado Salsa
 2 avocado, sliced into cubes
 Small handful mint leaves
 Small handful flat leaf parsley
 4 tbsp pepitas (roasted for 10 minutes)
 Juice of 1 lemon
Directions
Macadamia Cheese
1

Place macadamias and water in a bowl, cover and refrigerate overnight.

2

Drain the nuts and add all ingredients to a food processor or Themomix and blitz until it forms a smooth and creamy consistency.

3

Wrap the mixture tightly in baking paper or a nut cloth and place in the fridge to set overnight.

Fritters
4

Squeeze the excess liquid from the zucchini, place in a bowl and stir in the rest of the fritter ingredients (except the olive oil).

5

Heat a fry pan over a medium-high heat and add the oil. Roll a small handful of the mixture into a ball and place on the fry pan, pressing down with a spatula to flatten. Turn the heat down to medium and cook for approximately 5 minutes on each side. Repeat with the remainder of the mixture and set aside.

Avocado Salsa
6

Preheat the oven to 180 degrees and roast the pepitas for approximately 10 minutes.

7

Place all salsa ingredients in a bowl except the lemon juice. Mix well.

Assembly
8

Place the fritters on a plate and top with the avocado salsa, macadamia cheese, additional herbs and a good squeeze of lemon juice.

9

There should be plenty of macadamia cheese left over. This will keep well in the fridge for up to 1 week.

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Ingredients

Ingredients
Macadamia Cheese
 1 1/2 cups macadamia nuts, soaked overnight
 3/4 cup filtered water
 3 tbsp fresh lemon juice
 1 tbsp apple cider vinegar
 2 cloves garlic
Zucchini Fritters
 3 cups grated zucchini
 3 tbsp hulled tahini
 3/4 cup blanched almond meal
 1 shallot, diced
 1 tsp dried oregano
 2 tbsp olive oil
Avocado Salsa
 2 avocado, sliced into cubes
 Small handful mint leaves
 Small handful flat leaf parsley
 4 tbsp pepitas (roasted for 10 minutes)
 Juice of 1 lemon

Directions

Directions
Macadamia Cheese
1

Place macadamias and water in a bowl, cover and refrigerate overnight.

2

Drain the nuts and add all ingredients to a food processor or Themomix and blitz until it forms a smooth and creamy consistency.

3

Wrap the mixture tightly in baking paper or a nut cloth and place in the fridge to set overnight.

Fritters
4

Squeeze the excess liquid from the zucchini, place in a bowl and stir in the rest of the fritter ingredients (except the olive oil).

5

Heat a fry pan over a medium-high heat and add the oil. Roll a small handful of the mixture into a ball and place on the fry pan, pressing down with a spatula to flatten. Turn the heat down to medium and cook for approximately 5 minutes on each side. Repeat with the remainder of the mixture and set aside.

Avocado Salsa
6

Preheat the oven to 180 degrees and roast the pepitas for approximately 10 minutes.

7

Place all salsa ingredients in a bowl except the lemon juice. Mix well.

Assembly
8

Place the fritters on a plate and top with the avocado salsa, macadamia cheese, additional herbs and a good squeeze of lemon juice.

9

There should be plenty of macadamia cheese left over. This will keep well in the fridge for up to 1 week.

Plant-based Zucchini Fritters, With Avocado Salsa and Macadamia Cheese
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2 Comments

  1. sharon.maree

    I made this yesterday and absolutely loved it!! I made some changes to suit my allergy son, but turned out fantastic. The flavours were amazing! Will definitely be making this again. 🙂

    Reply
    • kerry@changinghabits.com.au

      Hi Sharon. We are so glad you enjoyed this recipe! Thank you for sharing 🙂

      Reply

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