Zucchini & pea fritters with mint Coco Start

Serves 3-4 | prep time 15 min | cook time 25 min


  • 2 tbsp flax seeds
  • 1 zucchini, shredded
  • 2 shallot, chopped
  • 2 garlic cloves, finely chopped
  • 125 g chickpea flour
  • ½ tbsp cumin powder
  • 10 branches fresh thyme, leaves
  • 125 g peas
  • sea salt
  • black pepper
  • olive oil
  • pistachio nuts, roughly chopped
  • handful fresh mint, finely chopped
  • 4 tbsp Abbot Kinney’s Coco Start


  1. Grind the flax seeds, add to a large bowl and mix with 3 tablespoons of water.
  2. Also add to the bowl: shredded zucchini, shallot, garlic, chickpea flour, cumin, thyme, peas and some salt & pepper to taste.
  3. Stir together until well combined. Allow to sit for at least 5 minutes. This step is important because the flour will absorb the moisture from the zucchini and create a batter.
  4. Warm a large non-stick skillet over low to medium heat. Grease with olive oil then scoop out two amounts of the mixture at a time into the skillet.
  5. Cook for about 4 minutes on each side, until golden brown. Repeat until you are out of batter.
  6. Meanwhile, roast the pistachio nuts. Mix the mint with the Coco Start in a bowl and get ready to bring all the elements together on a plate. Enjoy!

vegan fritters

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