Ingredients:

• 4 – medium zucchinis, grated (or carrots)
• 1 cup – kefalotyri cheese, grated (or pecorino or any cheese)
• 1 – medium onion, grated
• 1/2 cup – toasted bread crumbs (or crushed zwieback)
• 1/2 cup – all-purpose flour
• 1 – Egg
• 3 tbsp – chopped fresh Mint
• 3 tbsp – chopped fresh dill
• 1 tsp – sea salt (or as per taste)
• 1/2 tsp – freshly ground black pepper
• 2 tbsp – margarine
• 3-4 tbsp – Olive oil

Method:

1. Season the grated zucchini and/or carrots with salt in a colander and allow it to drain for 15 minutes.
2. Press it dry with a paper towel before using.
3. Heat margarine in a non-stick frying pan and fry the onions to translucent.
4. In a mixing bowl, bind together the zucchini, onion, cheese, bread crumbs, mint, dill, eggs, and pepper to a firm mixture.
5. Add flour to bind, if there’s too much liquid.
6. Shape into half-inch thick patties about 2.5-inch wide.
7. Fry in hot olive oil until golden for about 2-3 minutes.
8. Drain on absorbent paper towels and serve hot.

Recipe courtesy of Mearl Fernandes