Method

• Coarsely grate the zucchini, onion and potato and place in a sieve or colander over a bowl, sprinkle with salt and let sit for 30 minutes to remove as much liquid as possible
• Meanwhile make the fresh tomato salsa by cutting the tomato into fours and removing the seeds, slice the flesh of the tomato into strips and add to a bowl along with the remaining ingredients, stir to combine and set aside until required
• After 30 minutes using your hands squeeze handfuls of the grated vegetables as tightly as possible to remove as much liquid as you can
• Place vegetables into a clean bowl and discard any liquid, continue until all the vegetables have been done
• Add the herbs, eggs, pepper and crumbs and mix to combine
• The mix should hold together well and not be too dry
• Add ¼ cup oil to a heavy based fry pan and moderately heat
• Carefully add a generous spoonful of mixture and repeat so that you have (depending on size of pan) 4 fritters about 5cm in diameter
• Cook for 2-3 minutes each side or until golden brown, keep warm and repeat until all the mixture has been used
• Serve immediately with tomato salsa and a little Greek yoghurt