Ingredients

• 2 cups finely shredded zucchini
• 1/2 cup ground flax seed meal
• 2 Tbsp coconut flour
• 1/2 cup feta, crumbled
• 1/2 cup spring onions, chopped
• 3 eggs
• 2 tsp dried oregano
• 2 tsp dried thyme
• 1/4 tsp peri-peri
• 3/4 tsp pepper
• 1 tsp salt
• 1/2 tsp nutmeg
• 3 tsp olive oil
• Optional: Greek yogurt for garnish

Instructions

1. Peel and shred zucchini. Put in a fine-mesh sieve and press on zucchini to release moisture.
2. In a large bowl, combine flax seed meal, coconut flour, oregano, thyme, peri-peri, pepper, nutmeg and salt.
3. Stir in feta and chopped spring onions, then stir in drained zucchini and eggs until thoroughly combined.
4. Form mixture into about 20 small patties (or less, if you prefer bigger ones).
5. In a large frying pan, heat some of the oil and cook zucchini fritters on medium heat until browned and cooked through, 3 to 4 minutes per side.
6. Remove to a paper towel lined plate and repeat with remaining oil and fritters.
7. Serve warm with a salad of your choice and some Greek yogurt for garnish.

Notes