greek vegan zucchini fritters with vegan tzatziki

Ingredients

• 1 medium cucumber
• 1 ½ cups dairy free Cocobella coconut yoghurt.
• 3 cloves garlic (minced).
• ¼ cup finely chopped fresh dill (or 2 tbsp dried dill per ¼ cup fresh).
• 1 pinch each sea salt and black pepper (plus more to taste).
• 1 ½ tbsp lemon juice.
• 1-2 tbsp extra virgin olive oil (optional).
• 1 kg zucchini coarsely grated (8 cups grated)
• 2 spring onions, thinly chopped
• 2 garlic cloves, finely grated
• zest of 1 lemon
• 2 tsp salt, more to taste
• A generous amount of black pepper
• 2 tbsp fresh dill, finely chopped
• 1 tbsp fresh mint, finely chopped
• 1 tbsp parsley, finely chopped
• 2 tbsp capers, blotted in a paper towel and chopped (optional)