Low-Carb Sauerkraut Veggie Fritters

Step 1Place the celeriac and carrot in a bowl of water with a pinch of salt. Leave to soak for 15 minutes.

Step 2Transfer to a muslin cloth along with the zucchini and sauerkraut.

Step 3Squeeze out the water and sauerkraut juice. Discard the liquid.

Step 4Place the drained vegetables in a bowl, mix with the eggs, seasoning and chilli flakes.

Step 5Mix to combine.

Step 6Heat a little butter in a pan (about ¹/₂ tbsp) per 3 fritters (about 70 g/ 2.5 oz each fritter). Fry on a low-medium heat for 5 to 6 minutes. Ensure the heat isn’t too high so they don’t burn. Flip and cook for a further 5 to 6 minutes on the other side.

Step 7Repeat until all the Low-carb Sauerkraut Fritters are cooked.

Step 8Option to serve with watercress, more sauerkraut, maybe some avocado or how about crispy bacon or smoked salmon and cream cheese? Delicious! Taste best served hot, but can be stored in the fridge for up to 2 days.