This summery meal of zucchini, pea and feta fritters is equally as good for lunch as it is for dinner. For a non-vegetarian option, I can highly recommend adding either bacon or smoked salmon!
Grate zucchini and place in a colander in the sink. Mix in the salt and leave to sit for 10 minutes, then press down with paper towels or a clean tea towel, removing as much moisture as you can can.
In a large bowl, whisk together zucchini, eggs, peas, parmesan and mint. Stir in the flour, baking powder and pepper until just combined. Roughly chop the feta into cubes and fold into the fritter mixture.
Preheat oven to 100ºC (210ºF) to keep the fritters warm. Place an oven rack over an oven tray. Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Place approximately 1/4 cup measurements of mixture in the pan and spread out into rounds. Cook fritters for 3 minutes each side, until golden brown. Place in the oven on the rack to keep warm while you cook the remaining mixture. Add more oil to the pan as required.
PREPARE SERVING INGREDIENTS
Dice cucumber into small cubes. Whisk together yoghurt, sour cream and mint. Stir in cucumber and season with salt and pepper to taste. Slice tomatoes.
Divide fritters between individual serving plates. Top with rocket, tomato and a generous dollop of cucumber yoghurt sauce. Crumble over the extra feta, if using.
WINE MATCH: Go for a fresh and fruity Sauvignon Blanc.
GLUTEN-FREE OPTION: Make sure baking powder is gluten-free.
INGREDIENT NOTES / SWAPS: You can use plain flour instead of brown rice flour.
MAKE IT MEATY: Grilled bacon or sliced smoked salmon are both great additions to this meal. If you’re not vegetarian, I can highly recommend either of these options!
STORING AND REHEATING: Store fritters in the fridge, separate from salad ingredients and sauce. Fritters are best reheated in the frying pan with a little oil, or in a really hot oven.