Courgette, Haloumi & Preserved Lemon Fritters

Serves 8
Cook time: 25 mins

Ingredients:

• 2 large courgettes, grated
• 1 red onion, grated
• 2 teaspoons preserved lemon, finely chopped
• 2 teaspoons dried oregano
• 150g haloumi, grated
• ½ cup plain flour
• 1 egg, lightly beaten
• ⅓ cup Greek yoghurt
• Coriander leaves to serve

Method:

1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
2. Using hands, squeeze grated courgette and onion to remove excess liquid. This can also be done by twisting the courgette tightly in a tea towel. Transfer to a bowl. Add preserved lemon, oregano, haloumi, flour and egg. Season with salt and pepper. Stir.
3. Roll heaped tablespoons of mixture to make 16 balls. Place on prepared tray. Using a fork, flatten slightly. Bake for 25 minutes, turning halfway through or until golden and firm.
4. Top each fritter with a teaspoon of yoghurt. Season with pepper. Sprinkle with coriander & serve.