Looking for a simple summer meal? This fast, fresh recipe will keep you in holiday mood even after the new year swings back into action.
Ingredients
- 2 tablespoons olive oil
- 8 x 80g veal schnitzels
Zucchini & feta fritters
- 2 zucchinis, coarsely grated
- 150g feta, crumbled
- 2 tablespoons roughly chopped flat-leaf parsley
- 1 tablespoon finely chopped dill
- 2 spring onions, thinly sliced
- 2 eggs, lightly beaten
- 2 tablespoons flour
- 80ml (1/3 cup) olive oil
Almond gremolata
- 1 clove garlic, crushed
- 1/4 cup finely chopped flat-leaf parsley
- 1 lemon, zested, juiced
- 2 tablespoons slivered almonds, roasted, roughly chopped
Method
- Step 1To make fritters, using a clean tea towel or Chux cloth, squeeze excess liquid from zucchinis. Place in a large bowl with feta, herbs, onions, eggs and flour, stir to combine and season with pepper. Divide into 12.
- Step 2Heat 2 tablespoons oil in a large frying pan over medium heat. Add 6 fritter portions, flatten slightly with a spatula into a round, then cook for 2 minutes each side or until cooked through and golden. Season with salt. Repeat with remaining 2 tablespoons oil and fritter portions. Place on a tray and cover to keep warm.
- Step 3To cook veal, heat oil in large frying pan over high heat. Season veal on both sides with salt and pepper, then cook, in 2 batches, for 2 minutes each side or until cooked through. Rest for 5 minutes.
- Step 4Meanwhile, to make gremolata, place garlic, parsley, lemon zest and almonds in a bowl and stir to combine.
- Step 5Divide veal schnitzels and zucchini fritters among plates. Scatter with almond gremolata, then drizzle over lemon juice to serve.
- Low carb
- Low sugar
Nutrition
2742 kj
Energy
49g
Fat Total
15g
Saturated Fat
2g
Fibre
48g
Protein
146mg
Cholesterol
595.06mg
Sodium
2g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Make extra fritters to reheat and serve as a snack or light lunch.
- Author: Olivia Andrews
- Image credit: Steve Brown
- Publication: MasterChef
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