Carrot & Zucchini Fritters

Carrot & Zucchini Fritters

Serves 2

2 Carrots (peeled)

1 Zucchini (ends cut off and washed)

1/2 tsp Salt 1/4 tsp Cayenne Pepper

1/4 cup Onion (chopped) or Shallots (chopped)

2 Eggs

Salt & Pepper

Oil for frying

Grate the carrots and zucchini and mix them together

Add the salt and place the mixture into a strainer and leave for 1/2 hour. Then by hand squeeze out as much moisture as possible.

Place into a bowl and mix in the rest of the ingredients.

Heat a pan with the oil and place 1/2 cup of the mixture into the pan and fry on low for 5-8 minutes on each side. Keep pressing the spatula down onto the fritter to extract any water that may still be inside.

Poached Egg: 

Fill a pot approximately half way up with water and add one tablespoon of vinegar.

When the water begins to boil take a spoon and swirl the water clockwise.

Break an egg into the centre of the swirl and cook the egg for about 4 minutes.

Extract with a slotted spoon, draining the water off.

To Assemble:

Place the fritters onto a plate.

Top with the salmon slices followed by the poached egg, finishing with a dollop of home made mayonnaise if so desired.

The onion relish from the Healing Foods Cookbook is also fabulous as a condiment.