Carrot & Courgette Fritters

Today marks the end of Vegetarian Week, during which I have been able to test different recipes including the one that made it to this post.
I'm really trying to use up all of my leftovers lately cause I used to waste way too much food, so on Thursday evening I looked online for a meal that would include some mixed veg and eggs..I found many veggie fritters recipes but in a way or another I always needed to change a few ingredients so decided to make up my own.
In my fridge I still had a bag of beautiful organic carrots from the Islington Farmers Market, 1 courgette, some spring onions, parsley and two eggs. And that's how the magic happened.
When sauteeing or frying I'm now using coconut oil instead of olive oil as it isn't as damaged or chemically altered by heat as olive oil is.
Also coconut oil smells fabulous and contains lauric acid which strengthens the immune system.
Not bad  right?
The fritters came out really good, colourful and super tasty. I think I made at least 12 which meant two whole dinners with a side salad each.  Yummy dinners + money saved=  awesomeness.
So here's the recipe which, as I'm posting it today (Sunday), you can easily make tomorrow evening as your Meat Free Monday dinner baby!

INGREDIENTS (please choose organic when possible)

2 Large Eggs, beaten
1 Courgette, grated
2 Carrots, grated
1 Tbsp Nutritional Yeast (for a cheesy flavour without dairy plus mine is fortified with vitamin B12!)
1 Handful of chopped parsley
3 Spring onions, finely chopped
Salt & Pepper to season
1 Tsp coconut oil for frying
4 heaped Tbsp of gluten free flour or whole wheat flour ( I used gluten free)

Grate your courgette, carrots (I'm lazy so I let the food processor with grater attachment do the work) then put them in a colander and push them down to drain any extra liquid.
Finely chop your spring onions and parsley.
Put your vegetables in a bowl, add the remaining ingredient and mix well.

Spoon the coconut oil in the pan and turn on the stove to medium heat than start adding spoonfuls of the mixture (I managed to fit 4 spoonfuls at a time in my pan) and lightly push on top of each to form a patty.

Leave it 4-5 min. on each side or till they become golden, then transfer to a plate on top of kitchen paper (to absorb extra oil) and once the first layer is full add and extra sheet and pop the second batch on etc...

How easy is that? I made everything in 20 minutes. And so will you. Enjoy your dinner.x