serves
2-4
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
2-4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Fast Family Food
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 2 free range eggs
- 1 garlic clove, finely grated
- 1 tbsp finely chopped parsley, plus extra to serve
- 1 tbsp finely chopped dill, plus extra to serve
- ½ brown onion, finely chopped
- 1 tsp lemon zest
- ½ cup gluten-free flour (put an extra ¼ cup aside in case mixture is too wet)
- 60 g feta cheese, crumbled
- 40 g grated kefalograviera cheese, plus extra (finely grated), to serve
- salt and black pepper
- 400 g grated zucchini, moisture squeezed out in a tea towel
- 2 tbsp olive oil
- Greek yoghurt, to serve
Instructions
- In a large mixing bowl, beat the eggs, then add the garlic, parsley, dill, onion, lemon zest, flour, cheeses, salt and pepper. Add the zucchini and the flour until the mixture is just holding together. Add extra flour if the mixture is too wet.
- Portion the mixture into 80-100g portions, then shape into a patty.
- Heat the olive oil in large frying pan over medium heat. Once the oil is hot, add each patty to the pan and flatten slightly. Cook for 2-3 minutes on each side or until lightly golden. Once cooked, transfer to a plate lined with a paper towel to soak up any excess oil.
- Serve the patties with a dollop of Greek yoghurt, extra parsley, dill and finely grated kefalograviera.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Fast Family Food
