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Ingredients

400g can brown lentils, rinsed, drained
80ml (1/3 cup) milk
2 eggs
115g (3/4 cup) self-raising flour
350g (about 3) zucchini, coarsely grated, excess moisture removed
125g basil pesto feta, crumbled
1/4 cup chopped fresh mint
60ml (1/4 cup) olive oil
3 roma tomatoes, thickly sliced
3 shallots, pale section only, thinly sliced
Baby spinach leaves, to serve
Fresh mint leaves, to serve
Warm pita bread, to serve

Method

Step 1 Use a fork to coarsely crush the lentils in a bowl. Whisk the milk and eggs in a bowl. Gradually whisk in flour until combined. Stir in lentils, zucchini, feta and chopped mint.
Step 2 Heat 2 tablespoons of the oil in a large non-stick frying pan over medium-high heat. Drop three 60ml (1/4 cup) portions of the lentil mixture into the pan. Cook for 2-3 minutes each side or until golden and cooked through. Repeat, in 3 more batches, with the remaining lentil mixture.
Step 3 Meanwhile, combine the tomato, shallot and remaining oil in a bowl. Season with salt and pepper. Stir to combine. Divide the fritters, tomato mixture, baby spinach leaves and mint leaves among serving plates. Serve with pita bread.

Zucchini, lentil & feta fritters with tomato salsa & mint

How to make Zucchini, lentil & feta fritters with tomato salsa & mint

Ingredients

Method