Zucchini fritters

serves four

3 medium zucchini, shredded
1 medium russet potato, boiled, shredded
½ cup (125 ml) Cappellari breadcrumbs
¼ cup (60 ml) chick pea flour
1 large egg, whisked
Pinch ground cumin
Pinch ground chicory spice
Salt, pepper
Olive oil for frying

Rinse and boil potato from cold salted water until tender, strain and cool.  Peel and shred potato into a bowl using a large cheese grater.
Rinse and shred zucchini using a large cheese grater.  Place shredded zucchini in a colander set in the sink and toss with ½ tsp (2.5 ml) salt.
Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel or cheese cloth.

Mix all the ingredients but the olive oil into the bowl with the potato.
In a sauté pan heat olive oil on medium heat, make small cakes with the zucchini batter and fry about 2 minutes on each side.
Season with salt and pepper, drain excess oil on paper towels.

Tomato and ginger sauce
1 tsp (5 ml) ginger root, peeled, chopped
1 fresh red chili
¼ tsp (1.25 ml) garlic, chopped
¼ tsp (1.25 ml) salt
Splash of olive oil
1 cup (250 ml) passata di pomodoro (strained tomato)

Combine ginger root, red chili and garlic, chop into a fine paste with ¼ tsp (1.25 ml) of salt.
In a sauté pan heat olive oil on medium heat, add ginger paste, about 2 tsp (10 ml) per 1 cup (250 ml) of passata.
Heat and stir, add passata and simmer 20 minutes on medium-low heat.  Adjust the seasoning.

Plate and serve