Veggie Fritters with Smoked Salmon by Dagmar Voracek

What You Will Need:

2 Medium Size Potatoes

1 Small – Medium size Green Zucchini

1/3 of a Cauliflower

1 Greek Yogurt (Plain) – for Fritters and for Garnish

2 Eggs

4 Tablespoons of Flour

Salt & Pepper

Coconut Oil for Frying (8-10 spoons or as needed)

1 Package of Smoked Salmon

Dill for Garnish

*makes about 12 fritters

Preparation:

Grind the washed and peeled veggies and place in a large bowl. Using your hand, press the veggies against the bottom of the bowl and drain excess liquid. Add eggs, about 3 tablespoons of Greek yogurt, and salt and pepper to your liking. (You can add variety of spices, such as marjoram, pepper flakes or even garlic). Add flour to thicken the mixture. In a frying pan, melt about 4 tablespoons of coconut oil and add about 2 tablespoons of the veggie mixture for each fritter. Do not crowd them. Fry them for 2-3 minutes on each side or until golden brown. Serve with a teaspoon of yogurt, piece of a smoked salmon and garnish with dill. To make this a gluten free meal, substitute potatoes with additional zucchini and use gluten free flour.