Zucchini & Beef Fritters

Ingredients

• 1 (200 g) zucchini
• 1/2 small (85 g) potato
• 4 oz (110 g) lean ground beef, 5% fat
• 1 (50 g) large egg
• 1/4 (28 g) onion, finely grated
• 1 garlic clove
• 1/4 cup (22 g) oat flour
• 1 1/2 tbsp (6 g) dill, chopped
• 1 3/4 tsp (9 ml) extra-virgin olive oil
• 1/2 cup (135 g) plain Greek yogurt, 2%
• 2 1/2 tsp (13 ml) lemon juice
• a pinch of fine sea salt

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Method

1. Grate the zucchini and potato and wring them out hard in a cloth until a third of a cup of water comes out.
2. Mix with the beef, egg, onion, garlic, oat flour, the salt and half the dill, and chill five minutes to firm.
3. Spoon the mix into the oil in mounds about 3 inches (8 cm) wide and fry over medium heat, 4 minutes a side, pressing them flat once, until golden and 165°F (74°C) inside. Serve with the yogurt beaten with the rest of the dill and the lemon juice.