Grate the zucchini and potato coarsely, then squeeze out as much liquid as possible. Pat dry with a kitchen towel.
Mix the potato, zucchini, flour, oil and seeds together. Now shape 12 fritters (about ¼ cup of mixture for each). Heat some vegetable oil in a pan and once it is hot, shallow fry the fritters until golden brown on both sides. Be sure to shape them and press down as you go along. Place on a paper towel to drain the majority of the oil off.
When your fritters are done, stack three on top of one another. Make four stacks of three fritters to serve your four guests.
Gently slide slices of radish and some rocket leaves in between the fritters as you plate them up. Top with micro greens. Serve with a simple salad of tomato and rocket tossed with olive oil, white wine vinegar, salt and pepper.
