Carrot & Zucchini Fritters

Serves 2

2 Carrots (peeled)
1 Zucchini (ends cut off and washed)
1/2 tsp Salt
1/4 tsp Cayenne Pepper
1/4 cup Onion (chopped) or Shallots (chopped)
2 Eggs
Salt & Pepper
Oil for frying

Grate the carrots and zucchini and mix them together

Add the salt and place the mixture into a strainer and leave for
1/2 hour. Then by hand squeeze out as much moisture as possible.

Place into a bowl and mix in the rest of the ingredients.

Heat a pan with the oil and place 1/2 cup of the mixture into the
pan and fry on low for 5-8 minutes on each side. Keep pressing
the spatula down onto the fritter to extract any water that may
still be inside.

Poached Egg:
Fill a pot approximately half way up with water and add one tablespoon of vinegar.
When the water begins to boil take a spoon and swirl the water clockwise. Break an
egg into the centre of the swirl and cook the egg for about 4 minutes. Extract with a
slotted spoon, draining the water off.

To Assemble:
Place the fritters onto a plate. Top with the salmon slices followed by the poached egg,
finishing with a dollop of home made mayonnaise if so desired. The onion relish from
the Healing Foods Cookbook is also fabulous as a condiment.
Place the fritters onto a plate.