Zucchini Fritters with Vegan Cucumber Raita
[Vegan]

For the Fritters:

1. Heat a frying pan over medium heat add coconut oil, zucchini, onion, and garlic. Sauté for 3-4 minutes, stirring frequently, or until soft.
2. Then, add spinach until wilted approximately 2-3 minutes. Strain then gently dry with a paper towel to remove any excess water.
3. To a large mixing bowl, add chickpeas and mash with a potato masher or the back of a fork until your chickpeas are uniform. Then, add your sautéed veggies, cornmeal, and seasoning. Roll up your sleeves and get in with your hands to produce a well-combined mixture. It should tacky yet mouldable mixture. Add more cornmeal as needed.
4. Form into 1-inch-thick by 4 in in diameter patties.
5. Over medium-high heat, add oil to the pan. Then, when it sizzles add in your fritters without crowding. Fry until brown, approx. 4 minutes on each side.

For the Cucumber Raita:

1. In a small bowl, add all your ingredients for the Cucumber Raita.
2. Top raita over your fritters and serve!