Courgette Fritters (makes 15 fritters) 500g peeled potatoes 1 large courgette grated 1 tsp sea salt 1/2 tsp black pepper 2 Tbs coconut oil Options add in 1 chilli finely chopped Add in 1 tsp cumin seeds or cumin powder 1/2 cup of olives chopped. Chop the potatoes and boil them until soft, then add in the salt and pepper and coconut oil and mash. Grate the courgette and squeeze out excess liquid in a Muslin cloth and then add these into the mashed potatoes. Stir in and make into little patties, these can then be placed on a baking sheet and cooked in the oven for 12-15mins at 180 and leave to cool. You can serve it with this: Special Salsa One large cup of fresh tomatoes chopped A few sundried tomatoes a generous handful of fresh herbs (I used a mixture of mainly basil with coriander, parsley, mint, lemon balm, thyme, sage and oregano) 1 hot red chili 1 mild green chili a generous glug of olive oil 2 tbs of balsamic vinegar (or other) 1 tbs freshly ground black pepper 1 tbs curry powder 2 tbs coconut sugar (or other) Combine ingredients and lightly pulse with the hand blender. Keep in the fridge until serving.