Zucchini, Lentil Feta Fritters Past Tomato Salsa Mint

Eat these flavour-packed fritters in a stack or wrapped happening in pita bread.

The ingredient of Zucchini Lentil Feta Fritters Past Tomato Salsa Mint

• 400g can brown lentils rinsed drained
• 80ml 1 3 cup milk
• 2 eggs
• 115g 3 4 cup self raising flour
• 350g about 3 zucchini scratchily grated excess moisture removed
• 125g basil pesto feta crumbled
• 1 4 cup chopped fresh mint
• 60ml 1 4 cup olive oil
• 3 roma tomatoes thickly sliced
• 3 shallots wishy washy section only thinly sliced
• baby spinach leaves to help
• fresh mint leaves to relief
• doting pita bread to give support to

The Instruction of zucchini lentil feta fritters past tomato salsa mint

• use a fork to harshly roughly crush the lentils in a bowl stir up the milk and eggs in a bowl gradually shake up in flour until combined campaign in lentils zucchini feta and chopped mint
• heat 2 tablespoons of the oil in a large non stick frying pan higher than medium high heat drop three 60ml 1 4 cup portions of the lentil union into the pan cook for 2 3 minutes each side or until golden and cooked through repeat in 3 more batches behind the long lasting lentil mixture
• meanwhile tote up the tomato shallot and remaining oil in a bowl season later than salt and pepper stir to combine divide the fritters tomato mixture baby spinach leaves and mint leaves in the middle of in the midst of serving plates help later than pita bread

Nutritions of Zucchini Lentil Feta Fritters Past Tomato Salsa Mint

calories: 458 88 calories
calories: 23 grams fat
calories: 7 5 grams saturated fat
calories: 46 grams carbohydrates
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calories: n a
calories: 15 grams protein
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