Introduction
Say goodbye to long prep times, and hello to a quick, easy and nutritious lunch with our Pea and Zucchini Fritters. Packed with delicious veggies, with a delightful chilli kick and the freshness of lemon and mint, you’ll quickly make this your go-to lunch. These tasty feta and zucchini fritters can also be made in advance, just keep them in the fridge and enjoy them the next day!
Ingredients
Fritters
Salad
Tzatziki Sauce
Vinaigrette Dressing
Method
Prepare the tzatziki sauce by mixing in a small bowl, yoghurt, cucumber, lemon juice and salt and pepper. Keep refrigerated in an airtight container
Prepare the vinaigrette dressing by combining all ingredients in a small jar and shake until combined. Keep sealed in the refrigerator
Grate zucchini into a small bowl and squeeze moisture out gently using a paper towel
If peas are taken from frozen, defrost and squeeze water to ensure they’re dry. To create different textures, smash half the pea mixture and leave the remaining half whole. Add these to the zucchini with your herbs, spices, grated lemon zest and cheeses
Beat 2 eggs in a separate bowl and add to pea and zucchini mixture
Fold in flour
Over medium heat, heat oil in a medium pan
Ladle fritter mixture into 4 equal fritters and cook for 2-3 minutes each side until they’re just golden
Serve with a dressed garden salad and tzatziki for the fritters
Additional Comments
Store fritters in an air-tight container for the next day or a snack.
For an extra serve of protein, add 150g cooked chickpeas, lentils or other legumes to the salad.
