½ cup plain flour
4 zucchini, coarsely grated
2 carrots, peeled and coarsely grated
1 cup crumbled feta cheese
5 cups baby rocket leaves
2 red chillies, chopped
juice 1 lemon
2 spring onions
2 tbsp finely chopped fresh parsley
- Whisk the eggs, flour and sea salt to taste in a bowl until well combined. Place zucchini and carrots into a colander and squeeze out as much moisture as possible. Add them to the egg mixture along with half of the feta and stir well to combine.
- Heat 2 tablespoons olive oil in a large non-stick frying pan over medium heat. Working in batches, spoon ⅓ cup measurements of the fritter mixture into the pan. Cook for 3 min each side or until lightly golden and cooked through. Drain on some paper towel and repeat with the remaining mixture until all is used. Keep warm to serve.
- Toss the rocket in a bowl with remaining feta and a drizzle of olive oil. Divide rocket between plates, top with zucchini fritters and serve with the Spicy Relish.
- Finely dice tomatoes and combine with red chillies, the juice of 1 lemon, 2 sliced spring/green onions and 2 tablespoons finely chopped fresh parsley. Stir until combined and season with pepper.