Courgette and Carrot Fritters with Avocado Dip

Great for anytime of the day. A super tasty vegetarian dish served up with a tangy Avocado Dip.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breakfast, Main Course, Snack
Cuisine: Continental
Keyword: Breakfast, Dairy Free, Snack, Vegetarian
Servings: 4 Servings
Calories: 493kcal


  • 85 grams Quinoa
  • 2 Medium Carrots (Grated)
  • 1 Medium Courgette (Grated)
  • 5 Eggs
  • Packet Cherry Tomatoes
  • 4 Sprigs Basil ((Finely Chopped))
  • 10 Blades Chives (Finely Chopped)
  • 2 tbsp Flour
  • 2-4 tbsp Olive Oil
  • 2 Avocados
  • ½ lemon (Juice Only)


  • Cook the quinoa according to instructions on the packaging.
  • Grate the carrot and courgette using the large holes and place the vegetables in a bowl. Add in the eggs, cooked quinoa, chopped herbs and stir well — season with salt and pepper and mix in the flour.
  • Heat some oil in a pan, add oil and spoon a tablespoon or two of the batter into the pan for make 12 fritters. Fry for 1 minute, turn gently with a spatula and fry for another minute or two. Continue in the same way with the rest of the batter.
  • Cut the avocado in half, remove the stone, place the avocado flesh together with lemon juice in a blender and blitz until a smooth. Season with salt and pepper and serve with the fritters.
  • Nutrition info per 3 fritters.



Calories: 493kcal | Carbohydrates: 35g | Protein: 15g | Fat: 35g | Saturated Fat: 5g | Cholesterol: 205mg | Sodium: 112mg | Potassium: 927mg | Fiber: 10g | Sugar: 4g | Vitamin A: 5637IU | Vitamin C: 28mg | Calcium: 74mg | Iron: 3mg