Meanwhile, prepare the aïoli. Start by zesting the lemon and reserve the zest for later. Then mix the cashew butter, lemon juice, olive oil, garlic, dijon and water in a small bowl. Season with salt and pepper. For a smoother texture, you could blend it with a hand blender.

Once the zucchini has softened and released most of its moisture, transfer to a clean towel and press to release as much liquid as possible. The less moisture left, the less soggy the fritters will be.

Transfer the pressed zucchini to a bowl and add the grated carrot, spinach or kale, green onion, reserved lemon zest, cumin, chili, ground flax seeds, flour and the remaining ¼ tsp salt. Toss well to combine and let sit while you start warming the pan. The mixture will thicken slightly.

Heat the oil in a large skillet over medium heat. Using your hands, form 8 balls with the zucchini mixture and flatten slightly to form patties. Once the oil is hot, add the patties to the pan. Press down with a spatula to flatten the fritters; you don’t want them too thick. Fry for a couple minutes until golden, then flip and cook the second side until golden. Transfer the fritters to a wire rack or a paper towel to drain. Sprinkle immediately with salt.

Transfer the fritters to a serving platter. Sprinkle with chives and serve hot with the cashew aïoli.