First, fill a large pot with water and bring to a boil, then boil the potatoes for 20-25 minutes until soft and can be pierced through with a fork.

While those are boiling, start chopping the onion and then shred the zucchini and carrots using a grater. You can shred them in a food processor, they just won’t have the same shape (will be ground instead of shredded) and may become too water-y that way.

Transfer the onion, zucchini and carrot to a large mixing bowl. Add the parsley, chickpea flour, ground flax, nut milk, cumin, sea salt, black pepper and optional red pepper flakes. 

By this time, the potatoes should be done. Transfer them to the bowl and lightly mash with a fork. No need to mash them perfectly… you can leave some chunks. Then mix everything together until well combined!

On the stove, heat the oil in a pan. Once hot, begin forming the fritters in your hands and then fry them in the pan for 4-5 minutes on each side. Do this until all the batter is used.

Serve with sour cream or tzatziki sauce and a leafy green salad!