Courgette Fritters with Lemon Cashew Cream and Turmeric & Ginger Superkraut

For the Lemon Cashew Cream:

• 1 cup cashews, soaked for 20 minutes in warm water, rinsed and drained
• 3 garlic cloves
• Juice from 1 lemon
• 1/4 tsp salt

1. Blend all ingredients in a blender.
2. You might need a little water to get the mixture to blend.
3. Add in 1 Tbsp at a time to blend until thick and creamy.

For the Courgette Fritters:

• 1 tbsp ground flax meal
• 2 medium courgette, grated
• 1/2 cup chopped bell pepper (we used a mixture of red, yellow and orange)
• 3 spring onions, thinly sliced, divided between green and white parts
• 1 garlic clove, minced
• ¼ cup fresh coriander, minced
• 1 tbsp nutritional yeast
• 1 tsp baking powder
• ¼ cup chickpea (gram) flour or use all purpose flour
• Salt and black pepper to taste
• Turmeric and Ginger Superkraut

1. Put the grated courgette in a clean dish towel and sprinkle liberally with salt. Toss well and let sit for at least 10 minutes and up to 30. After sitting, wring out the dish towel over the sink to remove as much water as possible. Put zucchini in a large mixing bowl
2. Make a flax egg by combining the flax meal with 2.5 tablespoons water in a small bowl. Let sit for at least 5 minutes, and up to 20, until it thickens.
3. Add flax egg, spring onion whites, minced garlic, coriander, nutritional yeast, baking powder and flour to the bowl with the courgette. Mix batter thoroughly. Scoop and shape mixture into little fritter cakes.
4. Heat a drizzle of olive oil in a large frying pan over medium heat. When the oil is hot, add a few cakes of courgette batter mixture. Cook until crisp and brown, about 2-3 minutes per side. Transfer to a paper-towel lined plate. Continue cooking fritters in batches.
5. Serve with lemon cashew cream sauce and top with Turmeric and Ginger Superkraut.