Cucumber Fritters

Ingredients

• 5 g baking powder
• 1 tsp sea salt
• 60 ml extra virgin olive oil
• 1 large egg (whole)
• 400 g cucumber (with peel)
• 100 g red onions
• 110 g soy flour (full fat, crude protein basis)

Directions

1. Grate cucumber-zucchini (skin on) and onion (peeled) on the coarse teeth of your grater into a bowl large enough to hold the whole fritter mix.
2. Sprinkle the salt on top of the grated vegetables and stir through then give everything a squish.
3. Let the vegetable mixture rest for 5-10 minutes to become juicy.
4. Mix together the flour and baking powder until no lumps, then spoon over the top of the vegetable mixture and mix through very well.
5. Beat the egg well and add to the mixture which should resemble pancake batter.
6. If mixture is too dry, add a little water and if too wet, add some flour.
7. Heat the oil in a pan and once it starts to bubble, add the mixture one tablespoon at a time.
8. Turn the fritters when bubbles break through the top then once both sides are cooked, remove the fritters onto a plate lined with kitchen paper.