Zucchini, Dill & Feta Fritters

Ingredients

• 600 g zucchini
• coarsely chopped
• 4 shallots
• finely sliced
• 1 onion
• grated
• 1 garlic clove
• grated
• 2 eggs
• 150 g feta
• crumbled
• 3 tablespoons grated parmesan cheese
• 3 tablespoons chopped dill
• 3 slices white bread
• crusts removed
• 50 g plain flour
• 4 tablespoons light olive oil
• salad leaves
• chopped tomato
• chopped cucumber
• and
• extra dill
• to serve

Instructions

1. Place the zucchini in a colander, sprinkle with 1 tablespoon salt and set aside to drain for 30 minutes.
2. Refresh under cold water, then wrap in a tea towel and squeeze dry.
3. Transfer to a bowl with the shallots, onion, garlic, eggs, cheeses and dill.
4. Season with salt and pepper.
5. Place bread in a food processor and process until crumbs.
6. Add to the zucchini mixture and mix well (it should be quite dry, if not add a few extra crumbs).
7. Roll heaped tablespoons of the mixture into 12 balls, then flatten slightly.
8. Place flour in a bowl and add patties to coat.
9. Heat oil in a non-stick frying pan, add patties and cook in batches over medium heat for 1-2 minutes each side.
10. Layer salad leaves between fritters and serve with a salsa of chopped tomato, cucumber and dill.