I like to make fresh salsa after a trip to our local markets - limes, chilli, tomatoes and coriander is so much cheaper than the supermarket. The fritters in this recipe is more quiche than fritter, due to the high egg content. See notes below for alterations to make into fritters.
Zucchini and potato cakes
- 4 zucchini, grated and liquid squeezed out
- 1 medium potato, grated and liquid squeezed out
- 3 or so tablespoons of self raising gluten free baking mix.
- 4 eggs
- Butter or coconut oil (for frying)
- 2-3 tomatoes, cubed
- 1 fresh red chilli
- 2 or 3 tablespoons chopped coriander (optional, see notes below)
- Juice of a lime (or a lemon or just some white or apple cider vinegar)
- Add zucchini and potato cake ingredients together in a bowl and mix to combine. Heat oil in a pan, and cook a few tablespoons of mixture at a time. Flip and cook the other side when they start to look cooked around the edges and golden brown.
- Whole cooking, add all salsa ingredients together and mix to combine.
Zucchini and potato cakes: to make less quiche-y and more fritter-y, leave out an egg and increase baking mix by a few tablespoons until you get the correct consistency. You could leave out the potato to reduce total carbs. I think the potato gives a nice texture. If you don't have self raising baking mix, add 1/2 tsp of baking powder for standard recipe, 1 tsp if you alter into fritters.
Fresh salsa: to make it more zingy, add a tablespoon or so of white or apple cider vinegar. Tomatoes and chilli may not be tolerated well by persons on low fodmap diets, so like anything on this diet, have small amounts of lots of different things. If you are one of those people who taste coriander as soap, leave it out, deseed at least half of the tomatoes, and add the vinegar for taste. The green makes it look quite pretty, so feel free to add fresh chopped herbs like basil, chives, or even baby spinach.