Ingredients

• 4 (about 600g) medium zucchini
• 1 1/2 tablespoons flaxseed meal
• 2 teaspoons olive oil, plus extra, to shallow-fry
• 3 green shallots, thinly sliced
• 2 garlic cloves, finely chopped
• 55g (1/2 cup) finely grated vegan cheese
• 75g (1/2 cup) self-raising flour
• Pinch cayenne pepper
• Cherry tomatoes, halved, to serve
• Fresh mint leaves, to serve
• Thinly sliced red onion, to serve
• Olive oil, to drizzle

Method

• Step 1 Coarsely grate the zucchini. Transfer to a colander. Season and toss to combine. Set aside for 5 minutes. Take handfuls of zucchini and squeeze out as much liquid as possible. Transfer to a large mixing bowl.
• Step 2 Place the flaxseed and 80ml (1/3 cup) water in a small bowl. Stir to combine. Set aside.
• Step 3 Heat the oil in a non-stick frying pan over high heat. Add the shallot and garlic and cook, stirring often, for 2 minutes or until soft. Add to the zucchini, along with the flaxseed mixture and the cheese. Sift over the flour and add the cayenne. Mix until well combined.

• Step 4 Pour enough oil in a non-stick frying pan to come 3mm up the side and place over medium heat. Drop 1/4 cups of mixture into the oil and spread out to approximately 8cm rounds. Cook, turning halfway, for 3 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining mixture to make 8 fritters. Season and serve with the tomato, mint, onion drizzled with olive oil.