Step 1

Add the zucchini to a mixing bowl together with 1/2 tbsp salt, stir together, and set aside for 10 minutes.

Step 2

Meanwhile, cook the red lentils for 10 minutes, until soft but not mushy. Drain and rinse when done.

Step 3

Transfer the zucchini to a clean kitchen towel and squeeze out as much liquid as possible.

Step 4

Add the zucchini, cooked red lentils, sweetcorn, red onion, garlic, buckwheat flour, nutritional yeast, cumin, paprika and the rest of the salt to a large mixing bowl. Stir together thoroughly.

Step 5

Heat the olive oil in a frying pan over a medium-high heat. Use slightly damp hands to form fritter shapes, flattening them down on the pan using a spatula. Cook in batches for around 3-4 minutes on each side, until golden and cooked through.

Step 6

To bake, preheat an oven to 180 degrees Cc (350 F) and line a baking tray with parchment paper. Arrange the fritters over the baking tray and bake for 20 minutes, until crispy.