Put the grated or chopped zucchini in a colander over a bowl and add 1 teaspoon of Himalayan salt. Allow to stand for at least 20 minutes.

While waiting for the zucchini, fry the ground meat in a bit of coconut oil. Do not overcook as it will again be cooked when frying the fritters. Allow to cool down.

Using a clean dish cloth or nut milk bag, press out all the water and juices from the zucchini. Try to get it as dry as possible. If it is too saucy it will affect the final result.

Add the coconut flour, tapioca flour, egg, salt and spices to a mixing bowl. Then also add the zucchini and cooled down ground meat. Mix thoroughly.

Add coconut oil to a frying pan and put on medium heat. Add the fritters – I used my hands to make fritters slightly bigger than a tablespoon. You can try going bigger but you want to prevent it from breaking apart.

Add the lid onto the pan and allow to fry until golden brown on the one side before turning.

Best served warm. Enjoy!