These are easy and so delicious for the non-meat lunches or dinner days, I started making them when my children were little and they are now adults and still request them, this makes me happy.

Ingredients:

• 500gms zucchini,, grated
• ½ tsp sea salt
• 8  green spring onions, chopped
• 125gms Greek feta, crumbled
• ½ cup fresh flat leaf parsley, chopped
• ¼ cup fresh mint, chopped
• 2 eggs, lightly beaten
• ½ cup plain flour
• sea salt and freshly ground black pepper
• 2 tbsp olive oil for frying

Method:

1. Put the zucchini in a colander and sprinkle with the sea salt, toss lightly and set aside for 30 minutes.  Squeeze out the excess liquid from the zucchini and pat dry with paper towels.
2. Put the zucchini, spring onions, feta, parsley, mint and eggs in a bowl and stir lightly to combine.  Stir in the flour , salt & pepper.
3. Heat the oil in a non-stick frying pan over a medium heat and drop heaped tablespoon of mixture into the hot oil, flattening gently with a spatula.
4. Cook for 2 minutes on each side until golden brown.
5. Drain on paper towels and serve yoghurt mixed with a little lemon juice & olive oil and seasoned with salt and pepper.

Don’t forget to leave a comment so I can see if you enjoyed this recipe I love feedback ♥

This recipe is my dear departed grandmother Edna’s, I have been making them for years, they are so delicious, and can be served with meat, or on a ham or cheese sandwich to add that extra zing!

Ingredients:

• 3kg green tomatoes, finely chopped
• 1 kg brown onions, finely chopped
• 3 tbsp salt
• 3 cups cider vinegar
• ½ tsp freshly ground black pepper
• 1 kg sugar (if you are health conscious add a little less, but the vinegar & sugar preserve the pickles)
• 8 tbsp cider vinegar, extra
• 3 tbsp curry powder, level not heaped
• 3 tbsp mustard powder, level not heaped

Method:

1. Combine the tomatoes and onions in a bowl, sprinkle with salt and mix well.  Cover and leave to stand overnight.
2. The next day, drain off the liquid.
3. Place the tomatoes and onions in a large saucepan, add the vinegar, pepper and sugar and bring to the boil.   Boil for 60 minutes, stirring often.
4. Mix the extra vinegar with dry spices and stir into the green tomato and onion mixture.
5. Boil for 5 minutes or until thickened and well combined.
6. Pour into sterilised jars and seal.

You can eat these amazing pickles immediately or store in a cool, dry and dark place for up to 2 years.  Along with my zucchini pickles these have to be my favourite!

Don’t forget to leave a comment for me when you make them and let me know how you enjoyed my recipe I love feedback.