Cheesy Zucchini Fritters with Spicy Salsa and Crunchy Smashed Potatoes

Preheat oven to 200°C. Line a baking tray. Place potatoes in a microwave safe bowl with a little water, covered with a saucer or cling wrap and cook for 5-6 minutes until soft. Gently squash each potatoes on to the baking tray (be careful, do not completely mash them). Drizzle with olive oil, salt and pepper and bake for 20-25 minutes.

Grate zucchini and place in a sieve over a bowl and press with the back of spoon to remove moisture. Finely slice spring onions. Finely chop coriander leaves and stems. Roughly chop half the baby spinach. Dice half the tomato and cut the other half into wedges for the side salad. Finely chop the red chilli. Drain the fire roasted red capsicum.

Tip! Adjust the heat in this dish by using some of the chilli seeds if you like heat or discard the seeds if you prefer it mild.

Combine self raising flour, egg, milk and generously season with salt and pepper and whisk to combine. Add 3/4 of the coriander, tasty cheese, chopped baby spinach, spring onion, 1 cup of grated zucchini (you will have zucchini leftover) and half the chilli. Mix well to combine.

Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Combine the diced tomato, fire roasted capsicum and the remaining chilli and coriander. Toss with a drizzle of olive oil and salt and pepper. You can serve the salsa chunky or you can puree with a stick blender if you prefer a smoother consistency.

Serve the zucchini fritters with a dollop of salsa alongside the smashed potatoes, remaining spinach and tomato wedges. Enjoy!

Preheat oven to 200°C. Line a baking tray. Place potatoes in a microwave safe bowl with a little water, covered with a saucer or cling wrap and cook for 5-6 minutes until soft. Gently squash each potatoes on to the baking tray (be careful, do not completely mash them). Drizzle with olive oil, salt and pepper and bake for 20-25 minutes.

Grate zucchini and place in a sieve over a bowl and press with the back of spoon to remove moisture. Finely slice spring onions. Finely chop coriander leaves and stems. Roughly chop half the baby spinach. Dice half the tomato and cut the other half into wedges for the side salad. Finely chop the red chilli. Drain the fire roasted red capsicum.

Tip! Adjust the heat in this dish by using some of the chilli seeds if you like heat or discard the seeds if you prefer it mild.

Combine self raising flour, egg, milk and generously season with salt and pepper and whisk to combine. Add 3/4 of the coriander, tasty cheese, chopped baby spinach, spring onion, 1 cup of grated zucchini (you will have zucchini leftover) and half the chilli. Mix well to combine.

Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Combine the diced tomato, fire roasted capsicum and the remaining chilli and coriander. Toss with a drizzle of olive oil and salt and pepper. You can serve the salsa chunky or you can puree with a stick blender if you prefer a smoother consistency.

Serve the zucchini fritters with a dollop of salsa alongside the smashed potatoes, remaining spinach and tomato wedges. Enjoy!