Zucchini Fritters with Cream Cheese

Grate zucchini (400 g) on a coarse grater and squeeze out the juice well. Grate onion (80 g) or chop it very finely, add it to the zucchini together with egg (100 g) and cream cheese (50 g), and mix until the mass is even.

Add psyllium (10 g), table salt (4 g), and black pepper (1 g), mix again, and leave for 5 minutes so the mixture can firm up.

Heat a frying pan with ghee (40 g), spoon the mixture into the pan, and cook the fritters over medium heat under a lid for 3-4 minutes per side until browned and set through the middle.