Zucchini and Feta Fritters
A tasty meal that makes great lunchbox leftovers – these are delicious so try making a double batch! They freeze well too.
1/2 cup frozen peas
1/2 teaspoon cumin
1 green onion (sliced thinly)
100g crumbled feta
1/4 cup plain flour
3 eggs (beaten)
Pinch of salt and pepper
Grate zucchini and carrot and squeeze out extra moisture from vegetables using your hands. Press vegetables between sheets off absorbent paper towel until dry.
Add grated vegetables to a bowl with salt, pepper, green onion, peas, feta and flour. Stir in eggs until batter has combined.
Using a non stick fry pan and a little bit of oil, cook fritters (1/4 cup batter per fritter) for 2 minutes on each side (or until browned).
Serve warm or let cool for lunchbox leftovers.