Sweet Potato and Zucchini Fritters

Ingredients:

• 2 medium Sweet Potato, steamed and mashed
• 1 cup Rice Flour
• 1 cup Quinoa Flour
• 1/4 cup water
• 1 Zucchini, shredded
• 1 Onion, finely diced
• 4 Tbsp Nutritional Yeast
• 3 Tbsp Soy Sauce or Tamari
• 1 Tbsp Ground Flaxseed
• 1 Tbsp Curry Powder
• 2 tsp Liquid Smoke
• 2 tsp Paprika
• 2 tsp Fresh Coriander, chopped
• 1 tsp Chilli Powder (optional)
• Salt and Pepper, to taste

Creamy Coconut Tzatziki:

• 1 medium Cucumber
• 3/4 cup Plain Coconut Yogurt
• 2 Tbsp chopped Fresh Mint
• 1 Tbsp chopped Fresh Dill
• 1/2 tsp Minced Garlic
• 1 Tbsp Lemon Juice
• Salt and Pepper, to taste

Method: 

1. Prepare Tzatziki by first grating your cucumber. Using a cheesecloth or tea towel, squeeze excess moisture out of grated cucumber.
2. Transfer to a bowl and combine with remainder of ingredients. Mix well, season and leave in the fridge whilst you make your fritters.
3. To make fritters, first combine Ground Flaxseed with 3 tablespoons of water. Mix and set aside. Preheat oven to 200C/400F.
4.  In a bowl, combine all ingredients for fritters and then finally add Flaxseed mixture.
5. Make sure you mix it well and then drop 1/3 cups of batter onto a lined baking sheet. Flatten slightly and bake for 35 minutes, flipping halfway.
6. Remove from oven and serve with Coconut Tzatziki.