Step 1

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 mint.

Step 2

Heat 2 tablespoons of the oil in a large non-stick frying pan over medium-high heat. Drop three 60ml (1/4 cup) portions of the lentil mixture into the pan. Cook for 2-3 minutes each side or until golden and cooked through. Repeat, in 3 more batches, with the remaining lentil mixture.

Step 3

Meanwhile, combine the tomato, shallot and remaining oil in a bowl. Season with salt and pepper. Stir to combine. Divide the fritters, tomato mixture, baby spinach leaves and mint leaves among serving plates. Serve with pita bread.