Ingredients

• 6 medium zucchini, coarsely grated
• 1 medium brown onion, finely chopped
• 1 1/4 cups stale breadcrumbs, processed
• 3 eggs
• 2 tablespoons fresh oregano, finely chopped
• 1 teaspoon sumac
• 2 tablespoons olive oil
• 3 medium tomatoes, seeded, finely chopped
• 1/4 cup of fresh mint, coarsely chopped
• 1/2 cup Greek yogurt

Instructions

1. Squeeze the excess liquid from the zucchini using absorbent paper until it is as dry as possible or literally squeeze-dry a handful at a time in your hand; combine the zucchini in a medium-sized bowl with the onion, breadcrumbs, eggs, oregano and sumac.

2. Heat the oil in a large, preferably non-stick pan; drop rounded tablespoons of the zucchini mixture in batches, into the pan; cook until browned on both sides and cooked through.

3. Meanwhile, combine the tomato and mint in a small bowl; serve the fritters with the tomato and mint salad, accompanied by yoghurt.