Zucchini, Mint & Fetta Fritters

For those times when you want maximum flavour for minimal effort these Zucchini, Mint & Fetta Fritters are here to make weeknights a breeze. Crispy sweet potato fries, creamy avocado and fresh cucumber, perfectly complement these flavour-packed, filling fritters, which are topped with tangy natural yoghurt, making a gluten-free meal that will have the whole family coming back for more.

Ingredients

PANTRY ITEMS

3 zucchini, grated

100 g feta or goats cheese

1 cup chopped parsley

1 cup chopped mint, plus extra to garnish

3 eggs

1 clove garlic, minced

Pinch of cumin

Pinch of dried oregano

Pinch of smoked paprika

Pinch of cracked pepper

Olive oil

1 sweet potato, cut into fries

1/2 cup natural yoghurt or goats curd

1 avocado, cut into lengths

1 lemon, cut into wedges

1 cucumber, cut into rounds

Pinch of Pink Himalayan Crystal Salt

1/2 cup Tri-Coloured Quinoa

NUTRA ORGANICS PRODUCTS

1 heaped tbsp Chicken Bone Broth Homestyle Original

Method

1. Preheat oven to 200ºC.

2. Place sweet potato fries on a lined baking tray, drizzle with olive oil, add a pinch of salt and pepper and bake for 25 minutes or until golden. Remove from the oven and dust with a little smoked paprika.

3. Cook quinoa according to packet instructions. Set aside.

4. Combine zucchini, feta, eggs, quinoa, garlic, parsley, mint, cumin, oregano, chicken bone broth powder, salt and pepper in a bowl, mix with hands to combine.

5. Heat a little olive oil in a pan on low-medium heat, add 3/4 cup of the mixture to the pan, form into a patty and brown on one side (about 3-4 minutes), then flip with a spatula and brown the other side.

6. Place on paper towel and repeat with the remaining mixture.

7. Serve cooked patties along with sweet potato fries, cucumber, avocado, and lemon wedges. Top the patties with dollops of natural yoghurt and garnish with mint leaves.

Makes 4 patties (serves 2-3)