Pumpkin and Zucchini Fritters — COOK WITH LUKE

Ingredients

• 1 large zucchini
• 250g (2 cups) coarsely grated pumpkin
• 1⁄4 red onion, grated
• 55g (1⁄2 cup) almond meal, plus extra if needed
• 1 tablespoon dried chilli flakes
• Pinch of sea salt
• 6 eggs
• 3 tablespoons coconut oil or grass-fed butter
• 2 teaspoons apple cider vinegar
• 2 avocados
• 1 lemon finely grated zest and juice
• Pinch sea salt
• Cold-pressed hemp seed oil
• 1 lemon, cut into wedges
• 1 handful of parsley or coriander leaves
• 1 teaspoon dried chilli flakes