Name: Zucchini fritters with tomato mint salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Zucchini fritters; 6 medium zucchini (720g), grated coarsely; 1 medium brown onion (150g), chopped finely; 1 1/4 cup (85g) stale breadcrumbs; 3 egg whites; 1 tablespoon finely chopped fresh oregano; 1 teaspoon sumac; cooking oil spray; 1/3 cup (95g) low-fat natural yoghurt; 2 teaspoon finely chopped preserved lemon; Tomato mint salad; 200 gram red grape tomatoes, quartered; 200 gram yellow grape tomatoes, quartered; 1/3 cup firmly packed fresh mint leaves

Zucchini fritters with tomato mint salad

Use only the rind from the preserved lemon; rinse rind well under cold water then drain, dry and chop finely.

*The Ultimate Low-fat* cookbook, ACP Books

Ingredients

Zucchini fritters

6 medium zucchini (720g), grated coarsely

1 medium brown onion (150g), chopped finely

1 1/4 cup (85g) stale breadcrumbs

3 egg whites

1 tablespoon finely chopped fresh oregano

1 teaspoon sumac

cooking oil spray

1/3 cup (95g) low-fat natural yoghurt

2 teaspoon finely chopped preserved lemon

Tomato mint salad

200 gram red grape tomatoes, quartered

200 gram yellow grape tomatoes, quartered

1/3 cup firmly packed fresh mint leaves

Method

Zucchini fritters

1.Squeeze and discard excess liquid from zucchini.

2.Combine zucchini, onion, breadcrumbs, egg whites, oregano and sumac in a medium bowl.

3.Spray heated barbecue flat plate with cooking oil spray. Drop heaped tablespoons of zucchini mixture onto flat plate; using metal spatula, flatten slightly. Cook for about 2 minutes each side or until fritter is cooked through. Remove from barbecue; cover to keep warm. Repeat with remaining mixture to make a total of 16 fritters.

Tomato mint salad

4.Combine ingredients in medium bowl.

5.Serve fritters with salad and combined yoghurt and preserved lemon.

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Ingredients

Method

Zucchini fritters

Tomato mint salad

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