Not-on-a-diet diet
Herby Green Fritters (v)
A quick and delicious meal, these fritters are jam-packed with veges. Swap any of the greens with whatever vegetables you have in your fridge; just keep the quantities the same.
FRITTERS
2 zucchini
1 cup frozen peas, defrosted
1 spring onion, finely chopped
½ head broccoli, finely chopped
1 tablespoon each chopped fresh parsley, fresh mint, fresh dill and fresh chives (I used Superb Herb)
2 cloves garlic, crushed
2 large eggs, size 7
⅔ cup plain flour
100 grams feta, crumbled
40 grams parmesan, finely grated
½ teaspoon sea salt
½ teaspoon cracked pepper olive oil for frying
TO SERVE
½ cup Greek yoghurt
1 clove garlic, crushed zest ½ lemon
50 grams pine nuts, toasted fresh herbs, roughly chopped
2 teaspoons za’atar lemon wedges
FRITTERS: Grate the zucchini, then squeeze between your hands to release any liquid. Place in a large bowl with remaining fritter ingredients, except the oil, and mix to combine.
Heat a non-stick frypan over a medium heat and drizzle with olive oil. Once hot, place large spoonfuls of fritter mixture in the pan and gently push down with the back of a spoon. Fry for 2-4 minutes on each side, or until golden brown and cooked through.
TO SERVE: In a large bowl, combine the Greek yoghurt, garlic and lemon zest. Serve alongside fritters with toasted pine nuts, fresh
