Zucchini feta patties with tomato salad

These zucchini feta patties taste even better with undertones of mint and oregano. Served with a fresh tomato salad this meal takes just 30 minutes to make.

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Zucchini feta patties with tomato salad
  • 3 large (450g) zucchinis
  • 200 gram fetta cheese, finely crumbled (we like south cape fetta)
  • 5 green onions (shallots), thinly sliced
  • 2 eggs, lightly whisked
  • 2 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh oregano
  • 1/3 cup (50g) plain flour
  • 2 tablespoon olive oil
Tomato salad
  • 4 medium (300g) egg tomatoes, coarsely chopped
  • 1/2 cup (75g) seeded black olives, halved
  • 270 gram jar chargrilled capsicum, drained, coarsely chopped
  • 1 1/2 tablespoon red wine vinegar
  • 1 tablespoon olive oil


Zucchini fetta patties with tomato salad
  • 1
    Preheat oven to 160°C/140°C fan forced. Line oven tray with baking paper.
  • 2
    Coarsely grate zucchini. Squeeze out excess moisture from zucchini with paper towel. Transfer to a large bowl. Add cheese, onion, egg, mint, oregano and flour. Stir to combine well. Season.
  • 3
    Heat oil in a large non-stick frypan. Cook level tablespoonfuls of zucchini mixture, in batches, for 5 minutes or until browned and cooked through. Drain on absorbent paper. Place each batch of patties on prepared tray in oven to keep warm.
  • 4
    To make the tomato salad, combine tomato, olive, capsicum, vinegar and oil in a medium bowl. Serve zucchini patties with the salad.

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