Zucchini, almond and flaxseed Rosti with Dill dressing

Playing with a fritter recipe by reducing the flour and adding some nuts and seeds, I was able to create this crunchy healthy zucchini Rosti. The crisp crunch is a beautiful contrast to the soft juicy inside. Easy to make, it's a wonderful way to enjoy zucchini. Eat it as a side dish, or on its own as a snack or small meal. 

Ingredients

2 zucchini, sliced julienne 

2 stalks of spring onion, chopped finely

2 tbsp fresh coriander, chopped

1 sprig dill, chopped finely

2 tbsp sliced almonds

2 tbsp flaxseeds

2 tbsp powdered Parmesan cheese

1/2 tsp nutmeg

1/2 tsp cayenne pepper

2 tbsp self raising flour

1 egg

Salt and pepper

Olive oil

Method

Mix all ingredients except the egg and oil in a large bowl. Mix well, add the egg and mix until the mixture starts to stick together. It should be dry but sticky when pushed with a spoon. If it's too dry, leave to sit for half an hour, moisture will come out of the zucchini. If the mixture is too wet it will become more like a fritter than a Rosti. 

Heat a large frying pan with a few dashes of olive oil, and spoon the mixture onto the pan, about the size of a piklet or small pancake. Press the mixture together with the spoon or spatula in the pan to ensure it sticks together. Repeat until the pan is full. Keep the temperature on high until the bottom seals and browns. Turn them gently and squash down with the spatula. Lower heat and cook for 3-4 minutes. The outside should be crispy, and the inside moist and juicy. Serve as a side dish or on its own with dill mayonnaise. 

Easy dill dressing

2 tbsp mayonnaise

Juice of half a lemon

1 tbsp chopped fresh dill

1/2 tbsp grainy mustard

Salt and pepper

Mix all ingredients together.