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A wonderful combination of smoked salmon and crispy zucchini fritters, topped off with a zingy beetroot relish – a great partner to smoked salmon and a real livener for the fritters.

Serves:  1 or 2 depending how hungry you are!

INGREDIENTS:

1 medium sized zucchini
1 egg
Small handful chives, finely chopped
¼ C all purpose flour
1tbsp oil
3 slices smoked salmon
1tbsp beetroot relish (you can buy this in most supermarkets or delis, get sugar-free if possible)
Seasoning to taste (easy on the salt, there is plenty in the smoked salmon)
Lemon quarters to garnish

METHOD:

Grate the zucchini. Squeeze out some of the moisture as it could be too wet otherwise.

Mix the zucchini with egg, chopped chives, and flour.

Heat a frying pan with the coconut oil and pan fry dollops of the zucchini batter, until both sides are crispy and golden brown.

Serve on a plate with the smoked salmon and beetroot relish, lemon wedges to the side.