750 g zucchini, coarsely grated
2 spring/green onions, finely sliced
⅓ cup chopped fresh dill
finely grated zest of 1 lemon
⅓ cup crumbled reduced-fat feta
1 egg, lightly beaten
½ cup self-raising flour
1 container tzatziki to serve
4 cups mixed salad leaves (rocket leaves and tomato wedges) to serve
- Place zucchini into a large strainer over a bowl or sink. Sprinkle with 1 teaspoon salt and toss to combine. Stand for 10 min before squeezing out as much liquid as possible. Place into a large bowl.
- Add the spring/green onion, dill, lemon zest, feta, egg and flour to the zucchini and season to taste. Mix well to combine.
- Spray a non-stick pan with olive oil then place over medium-high heat. Scoop 2 tablespoons full of mixture into pan and flatten slightly with a spatula. Cook for 2 min each side or until golden and cooked through. Drain on paper towel. Repeat with remaining mixture. Serve with Tzatziki and a tomato and rocket salad.