• 1/2 medium brown onion
• 1 small corguette
• 1/2 small eggplant
• 1 egg whisked
• 20g Parmesan cheese
• Salt and pepper to season
• 10g butter + 1/2 Tbsp coconut oil for frying

1. Grate the corguette and eggplant, squeeze out the liquid and place drained vegetables into a bowl (discard liquid)
2. Dice the onions and add to the bowl
3. Add the egg, Parmesan and a pinch of salt and pepper to bowl, combine
4. Leave batter to rest for 5 minutes
5. Heat butter and coconut oil in frying pan at medium to low heat
6. Scoop ¼ of the batter onto the frying pan and cook till slightly browned, flip and do the same
7. Repeat step 6 till batter is finished, enjoy!

You may need to add more butter and coconut oil to the pan before adding more batter