250 ml whole organic goat’s yoghurt 1 lemon, zest only
4 tablespoons finely chopped mint sea salt
freshly ground black pepper
4 medium zucchinis, washed and trimmed 1 small bunch coriander, finely chopped 1⁄2 red onion, peeled and finely chopped 1 chilli (red or green), finely chopped
1⁄2 cup buckwheat flour
4 tablespoons quinoa flour
1⁄2 teaspoon baking powder
1 teaspoon cumin
1 teaspoon turmeric
2 eggs
3 tablespoons fry-safe coconut oil
1 pinch sweet paprika, to serve
1 lime, cut into 8 wedges