These oven baked zucchini, pea and feta fritters are an easy and versatile summer dish to make. Whip it up for a gourmet weekend breakfast or pop them in wrap with some yoghurt sauce for a quick, light lunch.
Cooking the fritters with the bread baking function on your NEFF oven ensures that they hold their shape while giving them a unique texture on the inside.
Function: Bread Baking
700g trimmed zucchini, grated
½ tsp salt
½ cup green peas, thawed if frozen
2 spring onion, finely sliced
1 garlic clove, grated with micro plane
1 tbsp Gewurzhaus dill leaf
3 eggs, lightly beaten
200g crumbled feta
100g panko crumbs (breadcrumbs)
Black pepper, to taste
Olive oil spray
Garlic, dill and mint yoghurt sauce:
1 cup Greek yoghurt
1 garlic clove, grated with micro plane
2 tsp chopped fresh dill
1 tsp Gewurzhaus dill leaf
12 mint leaves, finely shredded
¼ tsp salt
Black pepper, to tast
Preheat oven on Bread baking to 220°C. Line universal tray with baking paper.
Place grated zucchini in a strainer over a bowl. Sprinkle with salt and stir to combine. Allow liquid to drain from the zucchini for 15 minutes. Squeeze zucchini to remove as much liquid as you can.
In a bowl, combine the zucchini, peas, spring onion, garlic, dill, eggs, feta and panko crumbs. Check seasoning and add black pepper to taste.
Divide mixture to make 12 patties, gently squeeze to mixture to form the patties, place on prepared tray and lightly flatten. Spray lightly with olive oil spray. Bake for 20 to 25 minutes on shelf level 2 or until lightly golden.
While the fritters are cooking, make the yoghurt sauce. Combine all of the ingredients in a bowl and stir to combine.
Serve the fritters with the yoghurt sauce.
As a trained Home Economist and Chef, Fransje knows that good cooking comes from confidence in the kitchen. With 27 years of industry experience, Fransje can help you decode the appliance manual and share some delicious dishes.