2 medium courgettes
4 medium carrots (about 500g)
1 small onion
140 - 150g ground almonds
75g cheddar cheese
2 tblsps SCD Yogurt
2 - 3 tblsps fresh parsley
4 fresh sage leaves
1 tsp paprika
sea salt
freshly ground black pepper
extra virgin olive oil
Peel and slice the carrots then cook for 15 to 20 minutes in water until soft. Drain thoroughly and mash until smooth.
Finely slice the onion. Heat a tablespoon of extra virgin olive oil in a frying pan and gently fry the onion until soft.
Grate the courgettes in a processor or with the coarse side of the grater.
Wrap in kitchen towel and squeeze out the moisture. Wash and chop the herbs. If you don't have any fresh herbs just use dried instead.
In a bowl mix the grated courgettes, cooked carrot, onions and herbs together. Mix in the paprika and yogurt then season with salt and pepper. Grate the cheese and add to the bowl.
Stir the cheese into the vegetables. Add the ground almonds and mix all the ingredients together. Add a little more almond flour if the mixture seems a little wet.
Heat a couple of tablespoons of extra virgin oil in a frying pan. Add heaped spoonfuls of the mixture to the oil and cook for about 20 to 25 minutes over a medium heat, turning half way through.
