• 500 grams of cauliflower
• 60 grams of coconut flour
• 2 courgettes
• 2 eggs
• 60 grams of parmesan
• To taste fine cooking salt
• To taste black pepper.
• coconut or seed oil to taste

Cooking: coconut oil or seed oil

Prepare the two vegetables

Using a knife, cut the two ends of the courgettes. Using a food processor, chop the courgettes very finely.

Cut the cauliflower into small pieces and boil it in a pan full of water until it is tender. Reduce the cauliflower with the food processor and squeeze both vegetables to eliminate any water present using a clean cloth.

Form the pancakes

In a bowl, place the coconut flour, the egg, the parmesan, a pinch of salt and a little black pepper. Mix all the ingredients with a spoon, add the courgettes and cauliflower prepared previously. Mix well and form meatballs with your hands. Slightly flatten each meatball into disks.

Cook the pancakes and serve

Pour a drizzle of coconut oil (or seed oil) into a non-stick pan and heat it. Add the pancakes a little at a time, and cook them for a couple of minutes on each side. Once ready, drain the pancakes on a paper towel.

Serve your cauliflower and courgette fritters while still hot, with a little yogurt sauce, a sprinkling of chives and a few diced cherry tomatoes.

Useful tips

You can keep your cauliflower and courgette fritters still raw in the freezer. You can make an egg-free variant of your cauliflower and courgette pancakes, with: 500 grams of cauliflower, 60 grams of 0 flour, 2 courgettes, a pinch of fine salt and a pinch of black pepper.