Whisk the eggs in a large bowl and add zucchini, mint, lemon and feta.

Add coconut flour and psyllium, combine well. Add the water only if your mixture needs help binding.

Form medium balls, moulding each well with your hands.

Heat coconut oil in a large frypan, flatten the fritters and fry two at a time, flipping halfway with an egg-flip. Repeat for additional fritters, adding a touch more coconut oil if required. If you are just serving one, you can store the batter in the fridge and fry fresh the next day.

Serve two fritters topped with smoked salmon, avocado, fresh lemon and a sprinkle of black pepper. Any leftovers will keep for a couple of days in the fridge. Enjoy.