Zucchini & feta fritters, lentil salad

CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.

READY IN: 15 MINS

INGREDIENTS‭:‬

Lemon dressing

Lentils and bulgur

Seed and fruit mix

Cucumber (use 1/3 supplied)

Red onion (use 1/2 supplied)

Rosemary

Parsley

Zucchini

Fritter flour mix

Feta

 

PANTRY STAPLES‭:‬: Cooking oil

YOU’LL NEED‭:‬ Frying pan, saucepan, colander or sieve, knife, chopping board

ALLERGENS‭:‬ Garlic, onion, dairy, wheat, gluten

These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly.

 

METHOD:

1. Prepare the produce: Wash all the vegetables. Slice the parsley thinly. Dice the cucumber. Coarsely grate the zucchini.

2. Cook the lentils and bulgur: Bring a saucepan of water to the boil. Add the lentils and bulgur to the water. Simmer for 15 minutes. Drain and cool under running water.

3. Cook the fritters: Mix the grated zucchini, feta and fritter flour. Add a little water to bind the mix. Heat a splash of oil in a frying pan over medium heat. Using a spoon add about 2 tablespoons of the mixture to the pan for each fritter (you can cook a few at a time, just leave yourself enough space for flipping). Cook the fritters for 2 minutes each side or until cooked through, using a turner to flip them.  Add the rosemary at the end of the cooking to crisp up the leaves.

4. Make the salad: Combine the cooled grains with the seed mix, cucumber, tomato, onion and the lemon dressing.

5. To serve: Serve the zucchini fritters with the grain salad.

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