Breakfast
Zucchini and Millet Fritters
These beautiful fritters are loaded with wholesome ingredients from the Mediterranean like zucchini, millet, olive oil, feta, pine nuts, lemon and coriander. Millet is a whole grain that is popular in Asia but is also consumed in southern Europe like Croatia, a country bordering the Mediterranean Sea. It is very similar in texture to quinoa and is very easy to cook.
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It is important to salt the zucchinis first in order to remove the excess water. This will help the fritters stay crispy. The addition of corn starch helps in this way also.
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Ingredients
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4 zucchinis
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½ tsp salt
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1 med red onion, thinly sliced
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½ cup cooked millet
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¼ cup pine nuts
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100 grams feta, crumbled
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1 large egg
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1 tablespoon corn starch
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¼ cup chopped coriander
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zest from 1 small lemon
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a few grindings of pepper
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2 Tablespoons Extra Virgin Olive Oil
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Yogurt to serve (optional)
Directions
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Grate zucchinis in a food processor. Place in a colander and add salt. Mix together and leave in a sink to drain for 10 minutes. After 10 minutes, squeeze out excess water with hands. Place zucchini in a clean kitchen towel and squeeze out water once more.
Place zucchini in a medium bowl and add onion, millet, pine nuts, feta, egg, corn starch, coriander, lemon zest, and pepper. Mix well with hands and then form 10 small balls.
Heat oil in a medium non stick pan over medium high heat. Add balls 5 at a time and squash down gently with the back of a spatula to form a patty. Cook for 3 to 4 minutes until golden brown. Flip over and cook another 3 to 4 minutes. Gently remove fritters from pan and place on a plate lined with paper towels to remove extra oil. Repeat with remaining 5 balls. Serve warm with a dollop of yoghurt if desired.