Grate 2-3 yukon gold potatoes, mix with 1-2 eggs and a hand full of sorghum flour. Add sea salt to taste. Shape into patties and fry in coconut oil on medium heat until cooked through and golden brown.
In a second skillet, sauté cherry tomatoes, fresh garden bell peppers and onions in cumin seasoning. Top the potato fritters with this.
In a separate bowl, peel zucchini into "noodles" with a potato peeler. Mix with quartered artichoke hearts and freshly chopped sweet basil. Mix in a couple dollops of your favorite olive tapenade to taste. Serve on the side.
Enjoy!
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