Fast and Fresh
- 500g zucchini
- 100g feta cheese
- 1-2 garlic gloves
- 1 large egg
- Chopped dill
- Olive oil
Shred the zucchini using the largest holes on a cheese grater (or a food processor with a shredding disk).
- Combine zucchini and salt in a bowl. Cover with plastic wrap and set aside for 10 minutes to soak. Use your hands to squeeze excess liquid from the zucchini.
Transfer to a large bowl and stir in the eggs, crumbled feta, dill, garlic, salt and pepper to taste.
- Add enough flour to make pancake-like thick mixture
In a large nonstick skillet, heat 2-3 teaspoon olive oil over medium-low heat
- Add 2 tablespoons of mixture to the pan and flatten with a spatula. Repeat and cook, in batches, for 2–3 minutes each side or until golden.
- Serve with Tzatziki