Course Entree, Main Dish, Platter
Cuisine Modern Australian
Servings 8 patties


  • 1 bunch fresh asparagus
  • 1 medium zucchini
  • 1 cup fresh corn kernels cooked
  • 2 Tbsp ground flaxseed + 6 Tbsp warm water
  • 5 Tbsp whole wheat flour
  • 1 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/2 tsp salt
  • black pepper to taste
  • 6 Tbsp plain yogurt or sour cream or vegan alternative
  • 1 clove garlic crushed
  • 3 tsp dried dill
  • 1 Tbsp lemon juice
  • Chives chopped (for garnish)


  • In a small bowl, combine ground flaxseed with warm water, mix well, and set aside (in the fridge) for about 10 minutes until it is well combined and a gel has formed.
  • Rise asparagus and trim the woody ends off. Cut the ends off the zucchini and rinse.
  • Run the asparagus and zucchini through the food processor with the shredding blade attachment.
  • In a large mixing bowl, combine shredded asparagus and zucchini, corn (thawed if using frozen), flour, salt, pepper, thyme, parsley, and flax egg. Stir to combine.
  • Spread a thin layer of coconut oil on a large saute pan then place over medium heat.
  • Form cakes with your hands and place on saute pan. Make the fritters as thin as possible; this will make them crispy. Use your spatula to flatten once on the pan.
  • Cook for about 3-4 minutes on each side or until browned.
  • In a separate bowl, combine vegenaise, garlic, dill, and lemon juice and stir until well combined. Top your fritters with this delicious sauce, chopped chives, and fresh or dried dill.
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