4 tbsp Roasted Almond Dukkah
1½ cups self-raising flour
1 cup milk
1 tbsp Macadamia oil
1 large grated zucchini
1 medium grated sweet potato
2 medium grated carrots
salt and pepper
Kaffir lime balsamic finishing vinegar
Gradually add milk, eggs and oil to flour and mix until smooth.
Squeeze excess moisture out of grated vegetables and add to mixture.
Add Roasted Almond Dukkah and season to taste.
Cook generous spoons of mixture in fry pan until golden brown on both sides.
Serve with salad dressed with Kaffir lime balsamic finishing vinegar.
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