Zucchini Fritters with Poached Eggs

Grate Zucchini (2) with a food processor or by hand. Then place the zucchini in a colander and coat with a light layer of salt and wait 5-10 minutes. This helps sweat the water out of the zucchini.

Meanwhile, add Sweet Onion (1/2) and Red Bell Pepper (3/4) to food processor or dice finely by hand. Take a handful of zucchini at a time and squeeze out all water, then add squeezed zucchini to new bowl, continue until all water is removed.

Do the same with the onions and peppers by sprinkling with salt and placing in the colander. After 5-10 minutes squeeze the water out, and add to the bowl with zucchini. Add Egg (1) to the mixture and stir to combine.

In a separate bowl, combine Flaxseeds (40 g) , Cashew Meal (25 g) , Baking Powder (2 g) , Smoked Paprika (as needed) and Ground Black Pepper (1 g) . Stir to combine.

Add seasoned flax seed mixture to the zucchini, onion and pepper bowl and stir until just combined. Add in Feta Cheese (30 g) and mix to combine.

To poach the eggs, add water to a small pot and add Apple Cider Vinegar (15 mL) , and bring water to a boil, then turn down until just smooth, crack Eggs (4) into a small bowl.

For the sauce, combine Honey (20 g) , Lime (1) , Chipotle Peppers in Adobo Sauce (1) , Sour Cream (120 g) , Salt (to taste) and  Ground Black Pepper (to taste) in small bowl and stir well.