Baked courgette, feta and dill fritters

Ingredients

For 1 serving

• Zucchini250 g
• Feta40 g
• Eggs60 g
• Whole wheat flour25 g
• Dillto taste
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Heat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Meanwhile wash the courgette, trim it and grate it on the coarse side of a grater; salt it lightly, leave it in a sieve for 5 minutes, then squeeze it hard in your hands or a tea towel.
3. Wash and chop the dill; crumble the feta with your fingers.
4. In a bowl mix the courgette with the feta, egg, wholemeal flour, dill and black pepper until the mixture is soft but holds on the spoon.
5. Drop 3 fritters onto the tray, flattening them to about 1 cm thick with the back of the spoon.
6. Bake for 18 minutes, turning them halfway with a spatula, until golden on both sides and firm to the touch.