Meat-free Monday: Carrot and Zucchini Fritters

Here at Slow Home HQ, we're trying to cut down on our weekly grocery spend, and one way we're doing this is by eating one or two extra meat-free meals a week. Not only is meat one the priciest parts of our weekly shop, but it also adds to the footprint of our groceries too. (But budget is the main factor here, let's be honest).These carrot and zuchini fritters sound really, really bland and boring but to be honest we all enjoyed them. Isy even ate a couple, which is a bonus. Plus, they're a super easy, one bowl-one pan wonder.

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You need: 1 carrot, coarsely grated1 zucchini, coarsely grateda handful frozen peas1 tsp ground cuminpinch of salt1 tbs chopped fresh herbs (we used parsely)1 beaten egg2 tbs flour(Greek yoghurt and coriander, to serve)Mix all the ingredients together. Heat a few tablespoons of vege oil in a pan and drop tablespoonfuls of the mixture into the hot oil. Gently fry for 2-4 minutes, flip and cook until golden and cooked through. Drain on paper towel.Serve with yoghurt and coriander.

We also had ours with some veges or salad. Seriously satisfying. And I didn't expect it to be.