Sweet potato & zucchini fritters

2 cups grated sweet potato
1 cup grated zucchini ( skin included)
½ cup chopped spring/white/brown/red onion
Salt and pepper to taste
1 egg beaten
100% pure coconut oil


Combine grated sweet potato, grated zucchini, green onion and seasonings. Let stand in refrigerator for 15-20 minutes allowing the juices to release.
Squeeze as much juice as possible by hand from the mix before adding the egg.
Preheat frying pan with 1-2 tbsp of coconut oil on medium heat until hot (near smoking). There should be enough to coat the bottom of the pan. If you use less oil they tend to burn easily.
Form mix into small patties in your hands before placing in frying pan. Flatten again with spatula to make them an even surface.
Cook for approx. 10 minutes until golden brown before flipping to brown the other side.
You will know when they are cooked when they seem to become firm on the outside and lift easily. Sit on paper for a moment to absorb excess oil before serving.