Zucchini and Feta Fritters
with Asparagus Salad and Tzatziki
Light but satisfying!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
25 min
Light but satisfying!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook asparagus
Rinse asparagus well. Chop off the woody stems. Bring a large pan of salted water to a boil. Add the asparagus and blanch for 3 minutes. Drain and set aside to cool.
2 Make fritter mixture
Rinse and grate zucchini to a bowl and add a pinch of salt. Let stand for 10 minutes, then squeeze out as much liquid as you can. Discard the liquid. Crumble in the feta, finely chopped mint and pepper. In a small bowl, beat the eggs lightly and pour in the mixture. Mix well.
3 Make tzatziki
Grate cucumber to another bowl, squeezing out any excess liquid. Mix with the yoghurt, finely chopped dill and crushed garlic.
4 Make salad
Prepare the salad by chopping and washing the lettuce leaves. Halve and de-stone the avocado, and cut to cubes. Cut the cooled asparagus into pieces. Slice spring onion. Season lightly with salt, pepper, a squeeze of lemon juice and a drizzle of olive oil.
5 Fry
Heat oil in a large frying pan. Spoon in portions of the zucchini fritter mix. Cook for 3–4 minutes per side until golden. Serve hot with tzatziki and green salad.
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