Zucchini, Dill & Feta Fritters

• 600 g zucchini, coarsely chopped
• 4 shallots, finely sliced
• 1 onion, grated
• 1 garlic clove, grated
• 2 eggs
• 150 g feta, crumbled
• 3 tablespoons grated parmesan cheese
• 3 tablespoons chopped dill
• 3 slices white bread, crusts removed
• 50 g plain flour
• 4 tablespoons light olive oil
• salad leaves
• chopped tomato
• chopped cucumber, and
• extra dill, to serve

1. Place the zucchini in a colander, sprinkle with 1 tablespoon salt and set aside to drain for 30 minutes.
2. Refresh under cold water, then wrap in a tea towel and squeeze dry.
3. Transfer to a bowl with the shallots, onion, garlic, eggs, cheeses and dill.
4. Season with salt and pepper.
5. Place bread in a food processor and process until crumbs.
6. Add to the zucchini mixture and mix well (it should be quite dry, if not add a few extra crumbs).
7. Roll heaped tablespoons of the mixture into 12 balls, then flatten slightly.
8. Place flour in a bowl and add patties to coat.
9. Heat oil in a non-stick frying pan, add patties and cook in batches over medium heat for 1-2 minutes each side.
10. Layer salad leaves between fritters and serve with a salsa of chopped tomato, cucumber and dill.

zucchini, shallots, onion, garlic, eggs, feta, parmesan cheese, dill, white bread, flour, light olive oil, salad leaves, tomato, cucumber, extra dill

Taken from www.food.com/recipe/zucchini-dill-feta-fritters-294784 (may not work)