A friend sent me this recipe that she had found on Lady Homemade.
It seems like the perfect Sunday snack or party treat, especially since it fits nicely into the Paleo diet regime that many people seem to be following these days. First popularized in the mid-1970s by gastroenterologist Walter L. Voegtlin, the Paleo diet is based on the presumed ancient diet of wild plants and animals that our ancestors ate during the Paleolithic era. The contemporary version of this diet consists mainly of fish, grass-fed pasture raised meats, eggs, vegetables, fruit, fungi, roots, and nuts, and excludes grains, legumes, dairy products, refined salt, refined sugar, and processed oils. The idea is based on the premise that modern humans are genetically adapted to the diet of their Paleolithic ancestors and that human genetics have scarcely changed making a similar diet ideal for modern human health and well-being.
Unfortunately, I found this recipe to be lacking in flavor, even the tahini dressing did not help that much. So . . . the version below is my adaptation adding in a few more herbs, spices, and (most importantly) a few more pinches of salt.
Dukkah Carrot & Zucchini Bites with Tahini Dressing
- 2 small zucchini (courgette), grated – should be about 2 1/2 cups
- 2 small carrots, grated – should be about 2 1/2 cups
- 2 eggs
- 1 1/2 cups blanched almond meal
- 2 cloves garlic, crushed
- pinch of dried chilli flakes or more if you dare
- pinch of smoked paprika
- 1 tablespoon fresh chives
- 2 teaspoons dill
- 2 teaspoons salt
- 1 teaspoon pepper
- 3-4 tablespoon dukkah spice mix, store bought or make your own
for the dipping sauce
- 2 tablespoons tahini
- 1 lemon, juice and zest
- 3-4 tablespoons hot water
- 1/2 teaspoon salt
- 1 teaspoon smoked paprika
Heat oven to 180 degrees C.
Grate zucchinis, mix in a good couple of pinches of salt and leave to sit in a colander for at least 30 minutes.
Grate carrots and add to a mixing bowl with the almond meal, garlic, spices (except the dukkah).
One handful at a time, squeeze the grated zucchini to get out as much of the water as possible then add to the carrots.
Add the eggs and mix until thoroughly combined
Shape into little balls and place on a lined oven tray. Once you have made all the balls, sprinkle generously with dukkah.
Bake for 25 to 30 minutes until golden brown. They might give off a little liquid when cooking, this is normal.
To make the dipping sauce, mix tahini and lemon juice in a bowl until combined. Then add tablespoons of warm water
until the desired consistency. Add spices and mix until all ingredients are combined.