Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1 large zucchini, grated
- 150grams frozen peas, defrosted
- 1/2 head broccoli, finely chopped, stalk grated
- 2tablespoons parsley, fresh, chopped
- 2tablespoons mint, fresh, chopped
- 2 medium spring onions, chopped
- 3 cloves garlic, peeled and minced
- 2 large eggs
- 80grams flour
- 120grams feta, crumbled
- 1tablespoons olive oil
- 100grams Greek yoghurt
- 1 medium lemon, juiced and zested
Nutrition per serving
1560kJ / 372Cal
1560 Kilojoules or 372 Calories
18% of daily energy intake*
Protein
18.8grams
Fat
17.5grams
Carbs
33.5grams
Sugars
12.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These fritters make a delicious brunch, lunch or light dinner served with salad.
Method
Step 1 of 4
Add the grated zucchini to a colander in the sink and squeeze with your hands to remove excess moisture. Pat dry with paper towels and add to a large bowl.
Step 2 of 4
Add the peas, broccoli, spring onions, 2 cloves of garlic and the herbs to the bowl and mix well. Tip in the flour and beaten eggs and mix well to form a batter. Crumble in the feta and mix through.
Step 3 of 4
Heat the oil in a large non-stick pan on a medium high heat and drop tablespoons of batter in, working in batches. Push down with the back of a spoon to form a patties and fry for 2-3 minutes on each side until golden, remove and repeat with the next batch.
Step 4 of 4
In a small bowl, whisk together the yoghurt, lemon juice and zest and remaining garlic. Serve dolloped on top of the fritters.
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