300g zucchini grated
1 small onion finely chopped
30g self raising flower
35g parmesan cheese
1 tbsp chopped mint
2 tsp chopped flat leaf parsley
1 pinch of ground nutmeg
25g dry bread crumbs
1 egg, lightly beaten
olive oil, for shallow-frying
tsatsiki to serve

Put the Zucchini and onion in the centre of a clean tea towel, gather corners together and twist as tightly as possible to remove all the juices. Combine the
zucchini, onion, flour, cheese, mint, parsley, nutmeg, breadcrumbs and egg in a large bowl. Season with sea salt and freshly ground black pepper, then mix with your hands to a stiff mixture that clumps together. Heat the oil in a large frying pan over a medium heat. When hot, drop tablespoons of mixture into the pan and
shallow fry for 2-3 minutes, or until well browned all over. Drain well on crumpled paper towels and serve hot with lemon wedges or tsatsiki