Pumpkin & Zucchini Fritters

Directions

• Preheat oven to 95°C and place a rack in the middle.
• Remove excess moisture from vegetable after grating using paper towel.
• In a large bowl combine shredded butternut pumpkin, zucchini, almond flour, eggs, sage, salt, and pepper.
• Mix well until combined.
• Heat two/three tablespoons of oil/ghee in a large heavy frying pan over medium-high heat.
• When sizzling scoop 2 heaping tablespoons of mixture into the pan, press them flat with the help of a spatula, and cook until golden-brown, about 3 minutes on each side.
• Pop the cooked fritters in the oven to keep them warm.
• Serve with a side salad or portion of organic/lean meat chicken, beef, lamb, fish or add homemade pate.