Serves 4.

Nutritional facts:

Ingredients:

• 4 zucchini – coarsely grated

• 1 garlic clove – crushed

• ½ cup of baby peas

• ¼ cup of mint leaves – roughly chopped

• ¼ cup of basil leaves – roughly chopped

• 4 Manning Valley Free Range Eggs – lightly whisked

• 1 cup of almond meal

• 1 large brown onion – finely diced

• A handful of parmesan and crumbled feta

• Salt and pepper

• Dollop of Greek Yogurt combined with a small clove of crushed garlic (optional)

Method:

1. Place frozen peas in a bowl and let stand

2. Leave the grated zucchini in a bowl with a little salt, then after 10 minutes, squeeze out the excess moisture  

3. Mix all the ingredients

4. Heat oil in a frypan and use a tablespoon to put the mixture into the pan, cook for a few minutes on each side until lightly browned

5. Top with Greek yogurt and garlic sauce, mint or parsley leaves (optional)

6. Serve with bocconcini (optional)

 Enjoy!