Korean Lamb & Zucchini Fritters with Spicy Aioli

High ProteinPaleo

A 575-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 150g ground lamb (90% lean)
• 1 large zucchini (about 250g), shredded and squeezed dry
• 1 egg
• 2 tbsp arrowroot flour
• 1 spring onion, finely sliced
• 1 clove garlic, minced
• 1/2 tsp ginger, grated
• 1/4 tsp salt
• Pinch of black pepper
• 2 tbsp avocado oil for pan-frying
• For the Spicy Aioli:
• 3 tbsp paleo mayonnaise
• 1 tsp gochujang (ensure paleo-friendly, check ingredients)
• 1/2 tsp rice vinegar (or apple cider vinegar)
• 1/4 tsp sesame oil (optional, for flavor)

Instructions

1. Prep: In a medium bowl, combine the ground lamb, shredded zucchini (squeezed very dry), egg, arrowroot flour, spring onion, minced garlic, grated ginger, salt, and pepper. Mix well until everything is thoroughly combined.
2. Form 6-8 small fritters from the mixture, flattening them slightly.
3. Heat 1 tbsp avocado oil in a large non-stick pan or cast-iron skillet over medium heat. Once hot, add half of the fritters and cook for 4-5 minutes per side, until golden brown and cooked through. Repeat with the remaining oil and fritters.
4. While the fritters cook, prepare the aioli: In a small bowl, whisk together the paleo mayonnaise, gochujang, rice vinegar, and optional sesame oil until smooth.
5. Serve the hot lamb and zucchini fritters immediately with the spicy gochujang aioli on the side.
6. Garnish with extra sliced spring onion or a sprinkle of sesame seeds, if desired.