Baked kolokithokeftedes: zucchini-feta fritters with yogurt

Ingredients

For 1 serving

• Zucchini250 g
• Feta40 g
• Eggs1
• Whole wheat flour25 g
• Mint4 g
• Spring onions2
• Quinoa40 g
• Nonfat Greek yogurt80 g
• Cherry tomatoes100 g
• Extra virgin olive oil8 g
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Trim and coarsely grate the courgettes, mix with a pinch of salt and leave in a sieve for 10 minutes. Meanwhile preheat a conventional oven to 200 °C and grease a tray with half the extra virgin olive oil.
2. Squeeze the courgettes hard with your hands to remove as much water as possible: that's the secret to fritters that hold together. Thinly slice the spring onions and chop the mint.
3. In a bowl mix the courgettes with the crumbled feta, egg, wholemeal flour, mint, spring onions and black pepper until the mixture holds. Shape 6 flattened patties, place them on the tray and brush with the remaining oil.
4. Bake for 25 minutes, turning halfway, until golden on both sides and firm to the touch.
5. Meanwhile rinse the quinoa and cook it in boiling salted water for 15 minutes, until the grains show their spiral germ; drain. Halve the cherry tomatoes and serve the patties with the quinoa, Greek yoghurt and tomatoes.