Spring vege and potato fritters with fresh tomato salsa

Instructions

1. Squeeze handfuls of grated veges over a colander to remove excess moisture. Place in a large bowl. Add peas, half the capsicum, spring onions, mint, lemon zest, egg and flour. Mix well.
2. Spray a large pan with oil and set over a medium-high heat. Cook spoonfuls of fritter mixture for about 5-6 minutes each side, until golden and cooked through. Keep warm in oven until all fritters are cooked.
3. In a bowl combine tomatoes, remaining capsicum, coriander and vinegar. Add chilli flakes, if using. Season with salt and pepper.
4. Divide fritters between 2 serving plates and serve with fresh salsa and yoghurt drizzled over.