You can replace the zucchini for other vegetables of your choice.
Makes 12 rissoles
- 500g Zucchini
- 1 Onion, finely diced
- 1 clove Garlic, diced
- 2 Eggs
- 150g Fetta cheese
- 1 tbsp Oregano
- Salt and pepper to taste
- Rice flour for dusting
- Olive oil
- Wash and dry zucchini and grate into a large bowl. Squeeze excess juice and leave in the bowl.
- Add onion, garlic, lightly beaten eggs, crumbled fetta and oregano. Season with Celtic salt and pepper to taste. If the mixture is too runny you can add a little bit of rice flour to bind.
- Mix well with your hands. Roll into small balls and press into rissole shape. Coat lightly with rice flour.
- Heat oil in a large frying pan and cook the rissoles until golden. Place on kitchen paper to absorb excess oil and always serve with a squeeze of lemon.