Zucchini, haloumi, mint and preserved lemon fritters

Desperate times call for desperate measures, and with all my fun little food intolerances of late, I've been looking into and attempting to consider elements of the GAPS diet. I haven't been following it intensely (because life) but there have been a few take home tips that I've incorporated into my diet, one of those being the humble zucchini fritter.

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The basic version I sometimes make in the morning entails naught but grated zucchini, almond meal, sea salt and organic eggs, mixed together and cooked in ghee. This sounds horrendously bland to most people, but when I can eat something and I don't feel like a balloon/vomiting/exploding, I know I'm onto a good thing.

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The suggestion by a friend that my fritters needed cheese in them (said with a look of disgust after I expressed my excitement at going home to eat the plain versions after our morning walk) is in fact the inspiration for these fritters. As I have always said, cheese makes most things better, and I've found that I tolerate cheese very well on a FODMAP basis anyway (thanks for giving me that one, body) 

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INGREDIENTS
200g grated zucchini
150g grated haloumi
1 1/2 cups almond meal
2 eggs
50g butter, melted
handful of chopped mint
zest of half a lime
small piece of chopped preserved lemon
1 teaspoon preserved lemon juice
generous salt and pepper
eggs, to serve
ghee or butter, to cook
splash of water if necessary

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METHOD

1. Preheat a pan to a medium heat and warm the ghee.
2. In a large bowl, combine all the ingredients and mix well. I find it easiest if I leave it for five or ten minutes - some of the moisture from the zucchini seems to disappear and make it easier to handle.
3. Fritter size is very much up to you - smaller are easier to handle when cooking because they are quite delicate. Plop the desired amount of mixture in the pan, and spread out until the fritter is a couple of centimetres in height. The best way to cook these is slowly and on a low-medium heat, so a) the haloumi has time to melt and b) they don't turn into scrambled crumbs when you attempt to flip. I would say 4 or 5 minutes on the first side, and 1 or two on the second, but use your cheffy intuition. Or eat them as scrambled crumbs, which are equally as nice.
4. Repeat until you're done, and top with the remaining haloumi (packets are normally 180g, bless) a fried egg, and some extra mint. Too bloody easy.

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