Method

1. Place four eggs in a saucepan of cold water. Place pan over a medium heat and bring to the boil. Boil eggs for 5 minutes and then use a large slotted spoon to remove eggs from saucepan. Cool boiled eggs under running water and then peel, set aside and cut into halves.

2. Meanwhile, grate zucchini and then wrap the grated zucchini in a clean tea towel or muslin cloth, squeeze tightly to ring out all excess water. Place in a colander and set aside.

3. Place wholemeal flour and baking powder in a large mixing bowl. Add eggs and skim milk. Whisk to form a smooth batter. Add in half the spring onion, garlic, dill, parsley and grated zucchini. Season with salt and pepper and mix well.

4. Heat oil in a medium frying pan. Add large spoonfuls of the mixture to the pan and cook for 3 minutes each side, or until fritters are browned and cooked through on both sides. Remove fritters from pan and repeat with remaining batter, making 8 fritters in total.

5. To prepare the avocado salsa, combine the remaining spring onion, avocado and lemon juice in a small bowl. Mix to combine and season with salt and pepper.

6. To serve, place two fritters on each plate, top with a boiled egg and serve with avocado salsa on the side.