- ½ cup probiotic natural or Greek yoghurt
- ½ cup good quality sauerkraut
- Salt flakes, to season
Place grated zucchini in sieve or colander and sprinkle with a few pinches of salt and mix through. Allow zucchini to sit for 20 minutes, then squeeze out excess liquid.
Chop broccoli into small florets and steam until bright green and al dente, remove from steamer and allow to cool a little in the fridge to knock the steam out of the broccoli.
Place chickpea flour and 1 cup of water into a mixing bowl and whisk well to combine, add in garlic powder, Melrose Essential Greens Powder and egg and stir well. Add in chopped broccoli, zucchini, coriander and cheese and stir through. The batter should be a thick and pourable consistency.
Heat large frypan over medium heat, add Melrose coconut oil, when melted and hot add about ½ cup of fritter mix into the pan and form into a circle shape. Repeat with remaining mixture to cook a few at a time. Cook on one side for about 3 – 4 minutes, then flip when golden and cook for a further few minutes. Repeat with remaining mixture.
Serve warm with a dollop of probiotic yoghurt and good quality sauerkraut.