I'll post the recipes here that are paleo friendly as well as adaptations for those of you who haven't quite managed to switch wholly to paleo..
Zucchini cakes
1 cup grated zucchini or summer squash
1/4 onion, grated or vey finely chopped.
1 clove crushed garlic.
1 egg (use egg beaters if you're worried about cholesterol)
2 tbsp almond flour (or regular flour)
10-12 leaves fresh mint if availalbe (or use dill/basil or whatever you have)
1 cup flaked salmon/trout or other fish.
salt to taste.
olive oil or coconut oil for sauteing
Mix zucchini, onion, garlic and herb of choice together. Add fish if using. Add egg and almond flour. This will make a crumbly mixture. It is not easy to form a cake out of it. Heat the oil in a pan and using a about 1/4 cup of the mixture, make a small cake/patty in you r hands and flatten it out . Place it in the hot oil. Flip when it's easy - if you do it too early, it'll crumble. If you flip when it's crispy on the bottom, it will be relatively easy. The timing varies on the size and the thickness. but start at about 2 mins on the first side.
Meanwhile
1 orange - peeled and diced finely
2 jalapeno peppers chopped finely (use more or less depending on how hot you like it)
10 cherry tomatos, chopped finely
Juice of 1/2 lime (or use orange juice and a touch of vinegar)
1/2 avocado, peeled and diced.
Mix together for salsa. Serve with the zucchini cakes.
Vegetarian option
Skip the fish and add more zucchini ( you can also add some grated, cooked sweet potato) for some additional color.
Other options
Use nectarines or peaches instead of the orange. It's also good with kiwi and orange combination. The trick, like a good cocktail, is the blend of spicy, sweet and vinegary with the creamy avocado.. Have fun playing with what you have on hand.
Add cooked shrimp or scallops to the salsa, serve on a bed of greens and serve the zucchini fritters on the side.
