Baked Zucchini Fritters

Method

1. 1Salt grated zucchini and rest 10 minutes; squeeze hard to remove liquid.
2. 2Mix with onion, garlic, chickpea flour, nutritional yeast, flax egg, oregano, chilli flakes, herbs, lemon zest and salt.
3. 3Scoop into 12 mounds on a lined tray; flatten slightly.
4. 4Brush oil, bake at 220C for 22 minutes flipping once till golden and cook until crunchy.
5. 5Cool 2 minutes before lifting — they firm up.
6. 6Serve warm with tzatziki — Greek meze, baked-light.