Ingredients
The following ingredients have 10 Servings
- 1 lb / 500 g zucchinis
- 1/4 tsp salt
- 3/4 cup scallions/shallots (, finely sliced (white and pale green parts only))
- 2 garlic cloves, minced
- 1 cup panko breadcrumbs
- 2 eggs (, lightly beaten)
- 150 g / 5 oz feta cheese (, crumbled)
- 1/2 cup parmesan cheese ((or shredded cheddar or tasty cheese))
- 1 tbsp dried oregano
- 1/2 cup plain flour
- Oil spray
- 1 cup plain Greek yoghurt
- 1/2 tbsp lemon juice
- 1/2 tbsp extra virgin olive oil ((or more))
- 2 tsp fresh mint (, finely chopped)
- Salt and pepper
Instruction
- Preheat oven to 180C/350F.
- Grate the zucchini and place into a large colander. Sprinkle with 1/4 tsp salt, toss with your fingers and leave to sweat for 30 minutes.
- Working a handful at a time, squeeze out the excess water (as much as you can) and place the zucchini in a bowl.
- Add the Batter ingredients (except oil spray) and mix to combine.
- Spray 2 baking trays with oil. Dollop heaped tablespoons onto the trays, then use your fingers to shape them into cylinder "tater-tot / potato gem" shapes.
- Spray with oil. Bake for 25 minutes, swapping the trays at around 20 minutes, or until golden brown and a crunchy crust forms on the surface.
- Serve with lemon wedges and Tzatziki, if using.
