To prepare the fritters – mix the zucchini and salt together in a bowl and let stand for 30 minutes. Place the zucchini in a clean tea towel and ring out as much liquid as possible then set aside. Place the peeled potatoes into a saucepan, cover with water and bring to the boil. Simmer for 5 minutes then strain and let cool.
Coarsely grate the potatoes into a large bowl. Add the zucchini and the rest of the ingredients and mix well to combine. Lightly grease a large baking tray and line with baking paper. Scoop the fritter mixture into individual portions onto the tray. Spray the fritters with some non-stick spray, cover with more baking paper and gently press another tray on top to flatten them to a desirable thickness. Place the fritters into a pre-heated oven at 180°C for 30 minutes then remove and allow to cool.
For the sorrel yoghurt – combine all the ingredients in a bowl, season with salt and pepper and set aside.
For the soybean salad – combine all the ingredients together and lightly dress with olive oil and lemon juice to taste. Season with salt and pepper.
To finish – place some vegetable oil into a large frypan over a medium-high heat. Add the zucchini fritters and fry until golden brown (you may have to cook the fritters in batches, don’t overcrowd the pan). Smear some plates with the sorrel yoghurt and arrange around a handful of the soybean salad along with some of the smoked ocean trout. Remove the fritters from the pan and arrange on the plate then top with slices of haloumi. Finish with a spoonful of chilli jam and serve.
good quality chilli jam
250g smoked ocean trout, flaked
18 slices of haloumi, fried
salt and pepper
500g zucchini, coarsely grated
½ teaspoon of salt
1.5kg of potatoes, peeled
¼ bunch spring onions, finely sliced
¼ bunch each of parsley, mint and coriander, chopped
½ a brown onion, finely diced
125g feta cheese, crumbled
1 teaspoon chilli flakes
1 garlic clove, crushed
2 eggs, lightly beaten
50g gluten free plain flour
250g natural yoghurt
½ cup of sorrel, chopped
zest and juice of ½ a lemon
1 tomato, seeds removed, chopped
½ a red onion, finely chopped
½ bunch each of parsley, mint and coriander
½ bunch watercress, picked