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A great way to get in extra vegetables and nutrients

Fish and Kumara Taramind Curry

4 medium or 3 large zuchinni’s

1 tsp of salt for zuchinni preparation

2/3’s cup of flour (gluten free is a great option)

1 tsp chilli powder

1 tsp ground black pepper

1 tsp of salt

1 chopped spring onion

¼ cup chopped fresh parsley

3 eggs lightly beaten

Asian Pork Skewers

Grate the zuchinni into a sieve. Add 1tsp of salt to the zuchinni and let it sit. The salt will draw the water out of the vegetables so you can make a dry fritter. After about 10mins you can squeeze small portions of the zuchinni to get rid of as much water as possible.


In a large bowl add the zuchinni and the dry ingredients. Then add the eggs, the spring onion and the parsley. Mix it all into a batter. If it is too runny add a touch more flour, if too dry add another egg.


Heat a frying pan with some coconut oil in. Once the oil is hot, add spoonfuls of the batter. Cook one side then flip to cook the other side. Should be a golden colour. Place on some paper towels after cooking and let them drain.


Serve with a delicious salad (check out our grapefruit and avocado salad).


Makes 12 fritters, serves 4 people.

Chilli, Spring Onion & Feta Cornbread

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Kumara Crispy Chunks

Proudly supported by:

Emma Cachemaille

BSc [Physiology], BPhty, PGCert [Human Nutrition], Acc.NZTri Coach Level1, ISAK Level 1

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