This dish is so incredibly simple to make, but the results are exquisite. Serve with plain yogurt. I use my own challah (recipe in book) but in a pinch, bread crumbs from store-bought challah are fine too.
Serves: 4 to 6
Preparation: 15 minutes
Cooking: 15 -20 minutes
3 medium zucchini (courgette)
1 medium yellow onion
1 leek, white and light green parts only, finely chopped
2 and a half tbsp finely chopped fresh dill
1⁄3 (20g) cup challah crumbs
1 large egg, beaten
Canola or rapeseed oil
Finely grate the zucchini and onion.
Wrap the grated vegetables in a clean dish towel and twist both ends over the kitchen sink to squeeze out all the excess moisture.
Combine the zucchini, onion, leek, dill, and bread crumbs in a large bowl.
Add the egg and use your hands to mix everything together. Shape the mixture into 2-inch patties.
Add 1/2 inch of oil to a large skillet and heat over medium heat.
Cook the zucchini patties in the hot oil until both sides are golden brown, 3 to 5 minutes.
Drain on paper towels and season with salt.
From Balaboosta: Bold Mediterranean Recipes to Feed the People You Love by Einat Admony (Artisan Books, £20.99 Photographs by Quentin Bacon.