More articles

Paleo Veggie Dinner

December 15th, 2016

Breakfast, Lunch or Dinner - we could have them all the time! Zucchini fritters are real all-rounders on the menu. 

This week we're having one of our favorite dishes for you on the blog. 

We have been focusing on healthy meals and how food can support the overall health during the last weeks. 

This recipe is offers great sources for vitamins and proteins and is low in carbonhydrates by the same time. 

The arugula salad delivers bitter compounds that support digestion. Also, arugula is low in calories but rich in anti-oxidants, vitamins, and minerals. 

The zucchini fritters are not only delicious, they are quite low in calories and deliver important vitamin a, minerals and proteins (egg). 

The topping combines heart-healthy avocado and radishes. A great mélange of crunchy and soft textures. 

Extra plant-based protein is added with the hemp seeds. 

Now you're all set for a delicious, healthy and balanced dinner. Start healthy into the new year! 

Download the recipe from the blog or oder your Low Carb Box for Week 52 (delivery 30.12.2016).

Download recipe
40 min.394 kcal.2 pers.

Ingredients

  • Rocket salad1  pcs
  • Zucchini2  pcs
  • Avocado1  pcs
  • A bunch of radishes1  pcs
  • Shallots1  pcs
  • Almond flour20  g
  • Carrots200  g
  • Hemp seeds10  g

Good to have at home

  • Salt
  • Pepper
  • Eggs1 pcs
  • Olive oil
  • Lemon juice
  • Garlic cloves1 pcs

How to do:

Instructions

  • Peel and chop the shallot. Wash the zucchini and shred them into a colander. Squeeze out any excess water. Transfer the zucchini to a bowl and combine with almond flour, shallot and 1 egg. Season with some salt and pepper.
  • Heat some olive oil in a large pan and drop portions of the zucchini mixture into the pan. Shape them into flat rösti with your spatula. Fry them for approx. 6 min. per side on medium/high heat. Drain them in kitchen paper afterwards. Repeat with the remaining mixture.
  • Meanwhile, clean the rocket salad and add it to a bowl. Peel the carrot and shred it into the bowl. Fold in a dash of olive oil, pressed garlic and a pinch of each salt and pepper.
  • Clean and finely cube the radishes. Pit, peel and cube the avocado. Add both to a bowl. Add a dash of lemon juice and a pinch of salt and pepper.

Serving

  • Add the rocket salad to plates and top with zucchini fritters. Garnish with avocado and radish topping and sprinkle with hemp seeds.