Preheat oven to 350 degrees.

Grate zucchini with a food processor or by hand, then coat with a light layer of salt and wait 5-10 minutes. This helps sweat the water out of the zucchini.

Meanwhile, add onion and red bell to food processor or dice finely by hand.

Take a handful of zucchini at a time and squeeze out all water, then add squeezed zucchini to new bowl, continue until all water has been squeezed out from grated zucchini. Do the same with the onions and peppers, working to eliminate as much water as possible. Add onions and peppers to the new bowl with zucchini.

Add egg to zucchini, onion and pepper mixture and stir to combine.

In separate bowl, combine flax-seed, cashew meal, baking powder, smoked paprika and pepper, stir to combine.

Add seasoned flax seed mixture to veggies and stir until just combined. Add in crumbled feta cheese and mix well.

Drop by spoonfuls of zucchini mixture on a greased baking sheet and flatten lightly. Bake for 8-10 minutes on middle each, then turn broiler on and broil for 3 minutes on each side, continuing to flip them until they are golden and crispy. I ended up broiling mine 3 minutes one side, flip, another three minutes, then repeated the process one more time, all the while watching carefully.

For the poached eggs, add water to small pot and add one tablespoon apple cider vinegar, bring water to a boil, then turn down just enough so water is smooth, add egg to a sieve and slowly drop it into water, using spoon to help gather loose white strands and bring back to egg. Let the egg sit for 3 minutes, then carefully remove, draining access water.

For the Honey Lime Chipotle sauce, combine all ingredients in small bowl and stir well or blend in NutriBullet, food processor or blender.

Once fritters are baked through and a touch crispy, add to plate, top with honey lime chipotle sauce and poached egg, then garnish with black pepper and smoked paprika.