Vegetable Fritters with Yoghurt Feta Dip

Step 1

Wash the vegetables and let them drain.

Step 2

Grate the zucchini and sprinkle some salt on top. Let them sit for half an hour in a colander and then squeeze to remove all excess water.

Step 3

Grate the potato and squeeze out the water as well.

Step 4

Put the drained potato and zucchini in a bowl. Add the grated carrot, the parsley, the egg, as well as both cheeses, the mint, salt and pepper and oregano.

Step 5

(Easy on the salt, as feta is salty and we added some salt on the grated zucchini.)

Step 6

Put the onion, the tomato paste and the bouillon in a food processor and mix to puree.

Step 7

Empty it in the bowl and add the bread and mix to make the bread crumbs. Finally add the Quaker oats and mix well.

Step 8

Let the mixture stand in the fridge, for at least half an hour, to absorb the fluids.

Step 9

Heat the olive oil in a heavy skillet or non-stick frying pan.

Step 10

Form them into patties and dredge them with the flour.

Step 11

Fry on both sides until golden and remove them on kitchen paper.

Step 12

Serve them with Greek Yoghourt and Feta Dip.