Vegetable Fritters

My dog Cashew gets jealous when I eat these fritters.  I've never really known of a dog to get jealous of vegetables before.  But I think Cashew is an extraordinary dog and a bit of a culinary canine.  

For example, recently she was bitten by a paralytic tick which put her in intensive care for four days and whilst she was recovering the well-meaning vet was attempting everything to make her eat something, anything, so that she would show signs that she was improving and come home. But Cashew just kept on refusing, turning up her little snout at any scientifically produced, celebrity endorsed dog food, or bone shaped dog biscuits and looking at the vets like they were insane.

Just when I started to think she was becoming a scary vegan dog, one of the assistants at the vet had an idea to pop down the road to my local butcher GRUB, and pick up a couple of tablespoons of grass fed mince.  Low and behold Cashew wolfed it down like there was no tomorrow.  

Maybe she was trying to self-medicate, or maybe I’m just reading way too much into this.

Cashew Eyeing up the Broccoli at Dunbar House

Cashew eats lots of sardines at home and a bit of a mixed diet but mostly loves vegetables.  She loves, green beans, broccoli, cucumber, peas and carrots.  I often catch her looking up at me with the "please, you know you want to" eyes when I'm eating a salad.  She even likes to forage around and hoover the kale chip crumbs that land on the floor at afternoon tea time.

Although they are primarily carnivores, dogs can also benefit from a diet rich in the vitamins, minerals and nutrients found in fresh vegetables and it’s not a bad one for humans either.

Here are her favourite fritters and I hope you like them too!

Vegetable Fritters

Makes 10

Ingredients

• 3 medium sized zucchinis
• 1/4 cup cauliflower
• 1 cup spinach chopped finely
• ½ onion finely chopped
• 1 garlic clove, crushed
• 1 TBS fresh parsley chopped 
• 1 TBS fresh mint chopped 
• good pinch Celtic sea salt
• freshly cracked black pepper
• zest from 1 lemon
• 3 eggs lightly beaten
• ½ cup almond meal
• 1 TBS extra virgin coconut oil

Method:

• Grate the zucchini and place into a colander then sprinkle on a pinch of salt and let sit for 10 mins
• Meanwhile chop cauliflower very finely and set aside
• Squeeze excess moisture from the zucchini as much as possible and place zucchini into a bowl
• Add remaining ingredients and mix well
• Mixture should hold together well
• Place a pan over medium heat and add coconut oil
• Cook fritters for 3 minutes each side or until golden
• Transfer to a plate to keep warm
• Enjoy!