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Zucchini Fritters and Fresh Mango Salsa

Trying to get your kids to eat their veggies is a never-ending battle. We love the idea of sneaking veggies into food, but also adding vegetables to dishes that we know our kids already like, such as meatballs and fritters. Tonight, we’re making zucchini fritters and fresh mango salsa (a glass of red wine on the side won’t hurt).

Zucchini Fritters and Fresh Mango Salsa
(serves 2)

1 zucchini, grated
1 big yellow onion, chopped
1 small piece of chili pepper
1 small egg
3.5 tsp buckwheat flour
a handful fresh cilantro

Mango salsa:
8 oz. (250 grams) plum tomatoes
1 mango
1 garlic
1 small piece of chili pepper
juice from 1 lime
olive oil
a handful fresh cilantro

Start by making the salsa. In a serving bowl, combine the prepared tomatoes, mango, garlic, chili pepper and cilantro. Drizzle with lime juice and olive oil, and mix well. For best flavor, let the salsa rest for 10 minutes.

Preheat the oven to 212° Fahrenheit (or 100° Celsius) and line a baking sheet with parchment paper. In a large bowl, combine grated zucchini, chopped onion and chili pepper. Add egg, buckwheat flour and fresh cilantro. Mix well. Scoop out about 2 tablespoons of the batter and drop onto the baking sheet. Repeat. Bake the zucchini fritters in the oven until golden (for approximately 45 minutes). Serve immediately with the fresh mango salsa and your favorite salad.

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