Mint chia zucchini fritters with cumin coconut yoghurt

I often draw inspiration from looking into the fridge to see what ingredients have to be used up. Today it was zucchinis so I decided to make fritters for lunch.

These fritters can be enjoyed for breakfast with poached eggs, for lunch with a fresh salad or even as a light snack.

Making ‘flax eggs’

I’ve mentioned in a previous post that a flax egg is what vegans use as a substitute for eggs. It’s also a great source of omega 3s and acts as a binding agent. If you don’t have flaxseed meal, you can use 3 eggs instead for the fritters.

One bowl wonder!

I try to keep my cooking as simple as possible by using only one mixing bowl and mixing all the ingredients at once. This also cuts down on the amount of washing up!

All well combined

Once mixed, the ingredients all come together to create a fairly wet mixture. Don’t be alarmed by this as it helps to keep the fritters moist.

Frying away…

To make sure the fritters stayed together when cooking, I rolled them into balls then flattened them in the frypan. Once cooked they take on a beautiful golden colour.

Cumin coconut yoghurt

The cumin coconut yoghurt really adds a contrasting flavour to the fritters. I love how the earthiness of the cumin really brings out the freshness of the mint. If you don’t have coconut yoghurt, you can use full fat natural yoghurt instead.

All stacked up!

These fritters will keep in the fridge for up to two days in a sealed container.

Mint chia zucchini fritters with cumin coconut yoghurt

Makes 20 small fritters


  • 3 zucchinis, washed and grated
  • 3 TBSP flaxseed meal
  • 9 TBSP water
  • 2 TBSP chia seeds
  • 3 TBSP fresh mint, washed and roughly chopped
  • 6 TBSP buckwheat flour
  • 1 tsp salt
  • 2 tsp pepper
  • 1/2 cup coconut yoghurt
  • 3 tsp cumin
  • Coconut oil for frying


  1. Place flaxseed meal and water in a bowl and set aside to thicken for 5-7 minutes to make a ‘flax egg’.
  2. Mix grated zucchinis, ‘flax egg’, chia seeds, mint, buckwheat flour, salt and pepper in a large bowl until well combined.
  3. Heat a large frying pan over medium heat and add 1 tsp of coconut oil.
  4. Form mixture into small balls and flatten in the frying pan.
  5. Cook for 5 minutes each side, or until cooked through. Repeat steps 3 and 4 until all mixture is cooked.
  6. Mix coconut yoghurt and cumin together.
  7. Serve fritters with cumin coconut yoghurt and enjoy!

What do you like to eat with zucchini fritters?

3 thoughts on “Mint chia zucchini fritters with cumin coconut yoghurt

  1. Pingback: Mint Chia Zucchini Fritters with Cumin Coconut Yoghurt | Native Box

  2. Oh, nice. I just made buckwheat fritters. I’ll make them fatter like yours next time. Also, I like your idea of flax egg. I’m going to try it. I accidentally used flaxseed flour for cookies and they tasted very funny, oily. Do you know why that is?

    • Thank you Namie! If the cookies tasted funny after using flaxseed then it either could be the quantity that you used or even the way you store it – flaxseed has to be stored in the fridge otherwise it will go rancid. Hope this helps! Emma 🙂

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