Sweet potato, zucchini fritters

I've been making these for a while now and I always play with the recipe. Tonight was the first time I've made them with coconut flour, so I think I'll need to continue to tweak the recipe. However, they did turn out pretty good.

1 large zucchini grated
1/2 medium sweet potato grated
1/4 cup coconut flour
1 large egg
1 clove garlic finely chopped
1 tsp sea salt
lots of fresh ground pepper
2 tsp dijon mustard

1tbsp coconut oil for cooking

Turn oven to 350 and line a cookie sheet with parchment paper. Heat a skillet to medium low and add coconut oil.  Begin by removing the excess moisture from the zucchini with a towel. Then combine all ingredients in a mixing bowl. Using your hands form mixture into patties that are about 3in wide and 1/2 inch thick. Place patties into the skillet and allow to brown on both sides. Transfer patties to cookie sheet and bake for 10 minutes. Serve warm.