Name: Zucchini fritters with tomato mint salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 6 medium zucchini (720g), grated coarsely; 1 medium brown onion (150g), chopped finely; 1 1/4 cup (85g) stale breadcrumbs; 3 egg whites; 1 tablespoon finely chopped fresh oregano; 1 teaspoon sumac; cooking oil spray; 1/3 cup (95g) low-fat natural yoghurt; 2 teaspoon finely chopped preserved lemon; tomato mint salad; 200 gram red grape tomatoes, quartered; 200 gram yellow grape tomatoes, quartered; 1/3 cup firmly packed fresh mint leaves

Zucchini fritters with tomato mint salad

These tasty, healthy zucchini fritters are fabulous with preserved lemon yoghurt on the side. Use only the rind from the preserved lemon; rinse rind well under cold water then drain, dry and chop finely.

*The Ultimate Low-fat* cookbook, ACP Books

Serves 4

Cook

15M

Ingredients

6 medium zucchini (720g), grated coarsely

1 medium brown onion (150g), chopped finely

1 1/4 cup (85g) stale breadcrumbs

3 egg whites

1 tablespoon finely chopped fresh oregano

1 teaspoon sumac

cooking oil spray

1/3 cup (95g) low-fat natural yoghurt

2 teaspoon finely chopped preserved lemon

tomato mint salad

200 gram red grape tomatoes, quartered

200 gram yellow grape tomatoes, quartered

1/3 cup firmly packed fresh mint leaves

Method

1.Squeeze and discard excess liquid from zucchini.

2.Combine zucchini, onion, breadcrumbs, egg whites, oregano and sumac in a medium bowl.

3.Spray heated barbecue flat plate with cooking oil spray. Drop heaped tablespoons of zucchini mixture onto flat plate; using metal spatula, flatten slightly. Cook for about 2 minutes each side or until fritter is cooked through. Remove from barbecue; cover to keep warm. Repeat with remaining mixture to make a total of 16 fritters.

4.TOMATO MINT SALAD: Combine ingredients in medium bowl.

5.Serve fritters with salad and combined yoghurt and preserved lemon.

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