Zucchini patties

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.