Zucchini and feta fritters – vegetarian delight

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This recipe works perfectly for any meal of the day, with the probable exception of dessert. Light and delicious, I would combine them with avocado and smoked salmon for breakfast; a simple salad and crusty bread for lunch; and potato salad, green salad and a crisp white wine for dinner. For variety, you can vary the type of the cheese and herbs, or add some well-drained tinned sweetcorn.

Time: 10 minutes 

Makes: 4 fritters 


  • 1 1/2 tablespoons plain (all-purpose) flour
  • a small handful of mint leaves
  • 50g (2oz) feta cheese
  • 1 small zucchini

Tool kit:

  • large heavy frying pan
  • cheese grater
  • clean tea towel
  • bowl 


Grate the zucchini, wrap in the tea towel and squeeze to remove excess liquid.

Finely chop the mint.

In the bowl, combine the zucchini, mint, flour, salt and pepper.

Crumble in the feta, mix with your hands and shape into 4 firm patties.

Set the frying pan over a medium–high heat.

Add 2 tablespoons of olive oil to the pan and fry the fritters for about 2 minutes on each side until golden.

Serve hot with your choice of leafy greens.

Recipe taken from Cook Fast Eat Well by Sue Quinn

Cook Fast, Eat Well shows us that cooking dinner doesn’t have to mean long lists of ingredients and hours in the kitchen. It features over 160 recipes, all healthy and fast without compromising on flavour. Sue is a respected Australian cookbook author and food writer with an emphasis on healthy recipes. Sue’s recipes and articles have appeared in leading food publications including Delicious and BBC Good Food magazine.

Cook Fast, Eat Well by Sue Quinn (Murdoch Books RRP $35)

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