Greek zucchini and feta fritters with skyr tzatziki

Ingredients

For 1 serving

• Zucchini200 g
• Feta30 g
• Whole wheat flour30 g
• Egg whites50 g
• Mint3 g
• Skyr150 g
• Cucumber50 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Whole wheat pita1
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Wash and trim the courgettes, coarsely grate them, put them in a sieve with a pinch of salt and leave for 10 minutes to release their water.
2. Meanwhile make the tzatziki: grate the cucumber, squeeze it well in your hands and mix it with the skyr, the peeled and very finely chopped garlic and a pinch of salt; keep it in the fridge.
3. Squeeze the courgettes really well with your hands or in a tea towel: this is what stops the fritters going soggy. Mix them with the crumbled feta, wholemeal flour, egg whites and chopped mint.
4. With wet hands shape 6 flattened fritters about 1.5 cm thick.
5. Heat the extra virgin olive oil in a non-stick pan over medium heat and cook the fritters for 4 minutes per side, until well browned and firm.
6. Warm the wholemeal pitta in the pan for 1 minute per side and serve it with the hot fritters and the tzatziki.