Veggie fritters, burgers, or anything like it, I love it. Especially when they work out so nicely as these courgette fritters 🙂
The combination of courgette, feta and dill gives these fritters a bit of a Greek touch, which I like a lot. Everybody that has been on holiday in Greece knows that the food is extremely tasteful. Oh only thinking about the stuffed and fried courgette flowers already makes we want to go there again!
The courgette is pickled first and then rinsed to get rid of the salt. A cheese cloth is really needed to squeeze out all the excess liquid, otherwise you get a very mushy result, don’t go that way!
I have firmed them up a bit with oatmeal and sunflower seeds, which also gives them a bit of a crunch and bit. That is really me, combining different flavours and textures in one dish. So you can understand really well that there is also some lemon in these courgette fritters, to add a bit of freshness. Because they are oven baken, there is no fatty flavour or touch them luckily.
I really hope you will give these a try, as they are also great of kids, and do contain quite some veggies, nicely hidden in a burger format. There you go, get your kids to fall in love with them!
oven baked courgette fritters with feta cheese, egg, oatmeal, sunflower seeds, lemon and dill
- 300 gr courgette
- 1 egg
- 75 gr feta cheese
- 25 gr oatmeal
- 20 gr sunflower seeds
- 2 sprigs dill
- 1 tsp lemon zest
preheat the oven to 180 degrees Celcius fan mode
grate the courgette in a bowl and add salt. Mix well and let it pickle for 15 minutes. When done, drain and rinse the courgette and put it in a cheese cloth. Squeeze out as much of the liquid as you can
crumble the feta, zest 1/2 a lemon and chop the dill. Add together with the rest of the ingredients to the courgette and mix well. Season with pepper and salt
line a baking tray with parchment baking paper. Form 8 little burgers from the mixture and put on the tray. Bake in the oven for 30 minutes. Turn around half way.