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Zucchini, lentil & feta fritters with tomato salsa & mint
Zucchini, lentil & feta fritters with tomato salsa & mint
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Delicious and versatile fritters, perfect for stacking or wrapping in pita bread.
Ingredients:
  • 400g can brown lentils, rinsed, drained
  • 80ml (1/3 cup) milk
  • 2 eggs
  • 115g (3/4 cup) self-raising flour
  • 350g (about 3) zucchini, coarsely grated, excess moisture removed
  • 125g basil pesto feta, crumbled
  • 62.50 ml chopped fresh mint
  • 60ml (1/4 cup) olive oil
  • 3 roma tomatoes, thickly sliced
  • 3 shallots, pale section only, thinly sliced
  • Baby spinach leaves, to serve
  • Fresh mint leaves, to serve
  • Warm pita bread, to serve
Instructions:
  • Crush the lentils with a fork, whisk together milk and eggs, gradually add and whisk in flour until combined, then mix in lentils, zucchini, feta, and mint.
  • In a large non-stick frying pan over medium-high heat, heat 2 tablespoons of oil. Spoon three 60ml (1/4 cup) portions of the lentil mixture into the pan and cook until golden and cooked through, about 2-3 minutes per side. Repeat with the remaining lentil mixture in 3 more batches.
  • In a bowl, mix together tomato, shallot, and remaining oil. Season with salt and pepper, then stir well. Separate the fritters, tomato mixture, baby spinach leaves, and mint leaves onto plates. Enjoy with pita bread.

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