Baby marrow fritters with green salsa and coconut cream

To a large bowl, add 9 finely grated baby marrows, 1 peeled and minced garlic clove, 15ml (1 tbsp) baking powder, 60ml (¼ cup) cake flour, 5ml (1 tsp) ground coriander and 5ml (1 tsp) ground cumin. Add a small handful chopped fresh fennel leaves and combine everything well before seasoning with salt and freshly ground black pepper to taste. Carefully shape the mixture into 7cm patties and heat a few big glugs of olive oil in a pan over medium heat. Fry the patties until golden brown, about 3 minutes on each side. Serve the patties with a green salsa made of chopped spring onion, green chilli and avocado, with coconut cream drizzled with olive oil for dipping, and lemon halves for squeezing. Garnish with 1 – 2 sprigs fresh fennel leaves, if desired, and chopped roasted and salted cashew nuts.