Zucchini & feta fritters, lentil salad
CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
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.