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Export 13 ingredients for grocery delivery
Step 1
Combine ¾ cup (210g) yoghurt and 2 tbs of the dill with lemon juice and garlic in a small jug. Cover with plastic wrap. Place in the fridge to chill.
Step 2
Place zucchini in a colander. Use your hands to squeeze out excess moisture from zucchini. Transfer to a bowl. Stir in the pumpkin, spinach, fetta, cumin, egg, remaining yoghurt and remaining dill. Season. Stir in flour until just combined.
Step 3
Divide the pumpkin mixture into 12 equal portions. Add enough oil to a large frying pan to come 1cm up side of pan. Heat over medium-high heat. Place 4 portions of pumpkin mixture into the pan and flatten slightly. Cook for 2 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel and cover to keep warm. Repeat, in 2 more batches, with the remaining pumpkin mixture.
Step 4
Arrange the fritters on a serving platter with the yoghurt mixture, tomato and salad leaves.
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