with Cherry Tomatoes & Green Beans
These versatile zucchini fritters are unbelievably easy to make and the perfect way to sneak some veggies into dinner!
Nutrition Per Portion
- 631 Calories |
- 38g Carbohydrates |
- 45.7g Fat |
- 4g Fibre |
- 19.2g Protein |
- 8g Sugar
Grate the zucchini. Toss with a pinch of salt and let rest for 5 minutes.
Thinly slice the spring onion and thickly slice the cherry tomatoes.
Chop the garlic and finely chop the dill.
Juice the lemon and reserve the correct amount of juice.
In a bowl mix together the yoghurt, dill and lemon juice. Season with salt and pepper to taste and set aside in the fridge.
Squeeze the zucchini to remove water and wrap in paper towel.
Place the zucchini in a bowl.
Add the spring onion, feta and dill.
In another bowl, whisk the flour and egg(s) together.
Add the flour mixture to the zucchini mixture.
Combine all of the ingredients together.
Season pepper to taste.
Heat the olive oil in a pan over medium heat.
In another frying pan melt the butter over medium heat.
Add the green beans and garlic to the melted butter and sautee.
Add the zucchini fritters to the pan and flatten to form a patty. Fry for 3 mins on both sides until golden brown.
Add the cherry tomatoes to the green beans and sautee until the green beans have started to blister on the outside.
Remove the green beans and cherry tomatoes from the heat and divide amongst the plates.
Distribute the fritters among serving plates.
Serve with dill yoghurt.
Dill, finely chopped
Cherry Tomatoes, coarsly chopped
Spring Onion, thinly sliced
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