Dinner
Zucchini Fritters with Garden Salad and Potatoes
| Total time:
| Prep:
| Cook:
| Servings:
|
| 60 min |
10 min |
50 min |
4 |
Dietary Restrictions
VegetarianPeanut-freeFish-freeShellfish-freeSoy-FreePork-FreeRed meat-freeSesame-Free
Ingredients
-
2
potato
-
3
Teaspoon
avocado oil
-
1/4
Teaspoon
salt
-
1/4
Teaspoon
black pepper
-
1
Teaspoon
rosemary
-
2
zucchini
-
1/2
Teaspoon
salt
-
2
egg
-
1/4
Cup
green onions
-
1
Cup
all-purpose flour
-
1
Teaspoon
baking powder
-
1/2
Teaspoon
black pepper
-
3
Cup
spinach
-
1/2
Cup
goat cheese
-
1/4
Cup
sliced almonds
-
1/4
Cup
cooked red beets
-
1
Tablespoon
olive oil
-
1/4
Teaspoon
salt
Directions
-
Preheat the oven to 400 degrees F. / 204 degrees C.
-
Make the potatoes: cut potatoes in wedges, place them on a baking tray, and drizzle with avocado oil, salt, pepper, and rosemary. Bake potatoes for 30 minutes, flip over and bake an additional 20 minutes.
-
Make the zucchini fritters: grate the zucchini using a cheese grater. Add grated zucchini to a bowl and sprinkle with salt. Let sit for 10 minutes. This will remove any excess liquid.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 427 kcal |
| Fat
| 19 g |
| Carbohydrates
| 50 g |
| Protein
| 16 g |
| Fiber
| 6 g |
| Sugar
| 5 g |
| Sodium
| 862 mg |
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