Peel and grate the potatoes and zucchini and squeeze out extra juices through a colander
Finely chop coriander and spring onions
Combine all ingredients in a large bowl with 1 tbsp of olive oil
Heat the remaining olive oil in pan over medium heat
Dollop a heaped tablespoon of the mixture onto the pan and flatten using a spatula.
Cook each fritter for 3-4 minutes on each side until golden in colour
Remove and drain onto paper towel
Serve with natural or Greek yoghurt as a substitute dipping sauce
*Salmon can be baked in the oven on 180°C for 20-25 minutes
This is such a tasty meal for lunch or dinner. I intoduced this dish at 6 of age because Jacob was happily eating some finger foods on his own. The soft texture means it is easier to eat even without teeth! If you haven't introduced finger foods as yet, this could be a great start AND you don't need to make a separate meal for the rest of the family. A delicious meal everyone can enjoy together!