It’s been just a few months since the release of his last book, but popular health and fitness guru Luke Hines is back with a brand new cookbook! Called The Fast Low-Carb Kickstart Plan, this bright and punchy little book is the ultimate guide to intermittent fasting and low-carb eating for weight loss. Even better, Luke Hines is on the blog today to share one of his favourite recipes from the new book – Pumpkin and Zucchini Bites with Poached Eggs and Avo!
Hungry yet? Read on …
Part fritter, part hash brown, these mouth-watering little beauties are the perfect size for scooping up zesty smashed avo and dipping into oozy egg yolks.
Serves 4
FRITTERS
- 1 large zucchini
- 250 g (2 cups) coarsely grated pumpkin
- ¼ red onion, grated
- 55 g (½ cup) almond meal, plus extra if needed
- 1 tablespoon dried chilli flakes
- pinch of sea salt
- 6 eggs
- 3 tablespoons coconut oil, grass-fed butter or ghee
- 2 teaspoons apple cider vinegar
SMASHED AVO
- 2 avocados finely grated zest and juice of 1 lemon sea salt
TO SERVE
- 1 lemon, cut into wedges
- 1 handful of coriander leaves
- sea salt
- 1 teaspoon dried chilli flakes
METHOD
Photo by Dose Juice on Unsplash
For the smashed avo, scoop the avocado flesh into a bowl and gently mash it with the back of a fork. Mix in the lemon zest and juice, season with salt and set aside.
Grate the zucchini and place it on a clean tea towel or muslin cloth, then wrap it up, hold it over the sink and squeeze out the excess liquid until the zucchini is really dry. Alternatively, place the grated zucchini in a colander and squeeze it out over the sink.
Place the zucchini, pumpkin, onion, almond meal, chilli flakes, salt and two of the eggs in a large bowl and mix well to form a batter. If it is looking a little wet, add a touch more almond meal to help it come together.
Melt 1 tablespoon of your preferred cooking fat in a large frying pan over medium heat. Working in batches of five or six at a time, spoon heaped tablespoons of the batter into the pan in loose rounds and press down lightly to form round, bite-sized fritters. Cook for 2–3 minutes on each side until crisp and tender, then transfer to paper towel to drain off any excess oil. Repeat with the remaining fat and batter.
Meanwhile, add the apple cider vinegar to a large saucepan filled with water and bring to the boil. Reduce to a simmer, crack in the remaining four eggs and poach for 4–5 minutes, or until the whites are completely cooked. Carefully remove the eggs from the water with a slotted spoon and transfer to paper towel to remove any excess water.
Divide the pumpkin and zucchini bites, poached eggs and smashed avo among plates and serve with lemon wedges and some coriander leaves. Season with salt and sprinkle over a few extra dried chilli flakes to finish.
Enjoy!
GOOD TO KNOW: Feel free to add some of your favourite herbs or spices to the batter – ground cumin and ground coriander work wonderfully in this recipe.
HEALTH HACK: Some people put pumpkin in the same carb bracket as sweet potatoes due to their similarity in look, colour and cooking styles. However, the good news is that pumpkin is a fantastic, naturally sweet low-carb vegetable that can be enjoyed when following a low-carb diet.
—The Fast Low-Carb Kickstart Plan by Luke Hines, Published by Plum, RRP $26.99, Photography by Mark Roper
Pre-order a copy of The Fast Low-Carb Kickstart Plan and you’ll get one signed by Luke Hines!
The Fast Low-Carb Kickstart Plan
Pre-order a signed copy!
The Fast Low-Carb Kickstart Plan combines a delicious, low-carb eating plan with powerful intermittent fasting in a clear and punchy four-week kickstart program that will help you lose weight and keep it off.
The four-week plan contains everything you'll need to make fast, realistic and lasting dietary changes that can be implemented for life. The book is perfect for those who...
RECIPE: Fish Congee from the new book, Chinese-ish!
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