Zucchini & Feta Fritters

✨Recipe of the Week✨

To keep in theme with National Nutrition Week’s “TryFor5✋🏼”, we’ve come up with this delicious, veggie packed recipe🤤

These zucchini & feta fritters can be made in advance as an option for lunch or snack during the week. They’re also quick & easy which makes them a great dinner option for week nights🤌🏻

Try these fritters on a wrap with some hommus and rocket or a top a roasted vegetable salad, yum!

Serves: 2

INGREDIENTS

• 1 large zucchini

• 15g fresh dill

• 2 lemons

• 1 large free range egg

• 40g feta

• 25g plain flour

• 1/4 red cabbage

• 1 tbs red wine vinegar

• 1/2 tbs olive oil

• 1 half tablespoon olive oil

• 2 flatbreads to serve

• Sour Cream or Greek Yoghurt (to serve)

• 1 red chilli (optional)

METHOD

• Grate zucchini into a large bowl. Pick dill and add to bowl. Finely grate in the zest of 1 lemon. Crack in the egg, crumble in most of the feta, reserving remainder for later, & stir in the flour until well combined. Season with black pepper.

• Shred the cabbage and place in a bowl with 1 tbs of red wine vinegar and a pinch of sea salt. Stir well and set aside to pickle.

• Place a large frying pan on a medium heat with 1/2 tbs of olive oil. Spoon tbs of the mixture evenly into the pan and fry for 2 minutes on each side or until golden (working in batches).

• Serve the fritters in flatbreads, topped with pickled cabbage, a crumbling of the reserved feta, the reserved herbs and a squeeze of lemon.

• Enjoy!