• Serves 6
  • 50 minutes
  • Difficulty Medium
  • 12 Ingredients


Ingredients (serves 6)

  • 5 Zucchinis, grated
  • 1 teaspoon Salt
  • 1 tablespoon Parmesan
  • 1/2 cup Australian Feta (crumbled)
  • 1 Egg
  • 1 teaspoon Mint, dried or fresh
  • 1 bunch Parsley (chopped)
  • 1 teaspoon Dill, dried or fresh
  • 1 cup Plain flour
  • 1 teaspoon Black prepper
  • 1 teaspoon Paprika
  • Oil for frying


  1. Place the zucchinis in a bowl and add 1 teaspoon salt. eave for 5 minutes. This process will allow for the zucchini to release its juice. Once it has released its juice squeeze out all the liquid and transfer the zucchini into a new bowl.
  2. Add the parmesan, feta, egg, mint, parley, fill, flour black pepper and paprika. Mix all the ingredients
  3. Heat the oil in a non stick pan and drop a tablespoon of mixture into the oil one at a time. Fry each side for about 2 minutes each. and put on paper towel to absorb the oil before putting on the serving pate.
  4. Serve with mayo of your choice I used a dill mayo.

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