Spiced Zucchini & Potato Stacks

Ingredients:

• 2 cups of zucchini, grated and lightly packed
• 3/4 cup of potato, par-boiled, cooled and grated (i used 3 very tiny potatoes)
• 4 tbsp almond meal
• 4 tbsp whole wheat purpose flour
• 2 tbsp onion, finely chopped
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tsp baking powder
• 1/2 tsp garam masala
• 1/8 tsp red pepper flakes
• 1 egg
• 1 tsp lime or lemon juice
• some oil and butter to pan-fry

Directions:

1. Squeeze out as much liquid as possible from grated zucchini. Set it into a bowl with the rest of ingredients. Stir just until combined.
2. Heat a large non-stick pan on medium. Once heated, add a little oil and butter. Swirl to coat. Spoon in thick zucchini-potato batter and cook each side for a few minutes or until fluffy and golden.
3. Serve warm over salad or as an appetizer. These delicious stacks re-heat well the next day. Enjoy!