Zucchini Coconut Fritters With Tomato Hemp Salsa
[Vegan, Gluten-Free]

To Make the Fritters:

1. Combine the ground flax seed and warm water and set it aside to thicken for 5-10 minutes.
2. Combine the grated zucchini, coconut, lemon zest, coriander, salt, lemon juice, and mint in a bowl.  Gently toss to combine.  Add the flax mixture and flour to the zucchini and mix until a thick batter forms.
3. Heat a pan over medium heat.  Add just enough oil to create a thin layer in the pan.
4. Place heaping tablespoons full of batter into the pan and gently flatten them.  You want them pretty flat or they will fall apart.  Cook on each side 2 to 3 minutes until golden brown.  Place the cooked fritters on a paper towel lined plate as you cook them.  Serve warm topped with a bit of the tomato hemp salsa.

To Make the Tomato Hemp Salsa:

1. Combine all of the ingredients for the salsa in a bowl and toss to combine.  Set aside or store in the refrigerator until ready to use.