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Anti-Inflammatory Veggie Fritters

Yields: 10

Prep: 5 minutes

Cook: 10 minutes


Calories Per Serve 58
Net Carbs4g
Sodium 80mg


4 eggs

4 tbs almond milk

1 zucchini, grated

1 carrot, grated 100g

2 spring onions, sliced

1 tbs coconut flour

1 tbs psyllium husk

4 Cort RX capsules opened

4 Resilience capsules opened

1 tsp curry powder

Pinch salt

1 tbs coconut oil


Whisk eggs and milk together in a bowl.

Add remaining ingredients and combine well.

Heat small amount of coconut oil in a fry pan over medium heat.

Add a heaped dessert spoon of mixture to pan and cook for 2-3 minutes on each side. Repeat with remaining mixture.

Eat straight away while warm or cool on a wire wrack and store in the fridge for a snack.