Zucchini, Spinach & Feta Fritters with Cucumber & Mint Yoghurt Dressing
3 handfuls of Baby Spinach, roughly chopped
3 Zucchini, grated
3 Eggs
¾ Cup Feta
¼ Cup Dill, finely chopped
¼ Cup Mint, chopped
¼ Cup Parsley, chopped
2 Tablespoons Garlic Chives, finely chopped
3 Spring Onions, finely sliced
1/3 Cup Almond Meal
½ Cup Buckwheat Flour
½ teaspoon Baking Powder
3 Tablespoons Olive Oil
Sea Salt and Black pepper
Cucumber & Mint Yoghurt Dressing
1 Cup Unsweetened Yoghurt
4 Tablespoons Cucumber, grated
1 garlic Clove, finely chopped
2 Tablespoons Mint, finely chopped
Pinch of Sea Salt
Method
To make the dressing, combine all of the ingredients in a bowl and mix together well. Set aside.
Place the grated zucchini into a fine sieve and sprinkle with sea salt. Leave for 10 minutes to draw out any excess liquid, and then squeeze again in your hands before adding to the fritter mixture.
In a large mixing bowl combine the spinach, herbs, spring onions, eggs, feta and seasoning. Add in the drained zucchini and then mix together. Add in the almond meal, buckwheat flour and baking powder and fold together until well combined.
Heat olive oil in a pan over a medium to high heat and gently fry the fritters in batches. When the fritters are nice and golden on each side, remove from the pan and place on a plate lined with a paper towel to remove any excess oil. Keep warm in the oven while you finish the remaining fritters.
Serve with the cucumber and mint yoghurt dressing, and a green salad.
Serves 4.
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