Ingredients
- 400g can brown lentils, rinsed, drained
- 80ml (1/3 cup) milk
- 2 eggs
- 115g (3/4 cup) self-raising flour
- 350g (about 3) zucchini, coarsely 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, pale section only, thinly sliced
- Baby spinach leaves, to serve
- Fresh mint leaves, to serve
- Warm pita bread, to serve
Description
Zucchini, Lentil & Feta Fritters With Tomato Salsa & Mint Recipe - Use A Fork To Coarsely Crush The Lentils In A Bowl. Whisk The Milk And Eggs In A Bowl. Gradually Whisk In Flour Until Combined. Stir In Lentils, Zucchini, Feta And Chopped...
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