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RECIPES
| Calories | 75,4 kcal |
| Fat | 3,5 g |
| of which saturated fat | 1,5 g |
| Carbohydrates | 7,6 g |
| of which sugar | 1,7 g |
| Proteins | 3,3 g |
| Salt | 0,4 g |
| Calories | 75,4 kcal |
| Fat | 3,5 g |
| of which saturated fat | 1,5 g |
| Carbohydrates | 7,6 g |
| of which sugar | 1,7 g |
| Proteins | 3,3 g |
| Salt | 0,4 g |
Grate the zucchini (coarsely). Place it in a kitchen towel and squeeze out the liquid to make it drier. In a bowl, crack the eggs and beat them slightly. Heat oil in a frying pan over medium heat. Wash and tear the lettuce with your hands. Place the leaves in a bowl or directly on plates. Serve the croquettes with the salad. Finish with a sprinkle of the remaining mint and parsley and lime juice. paso 6 Grate the zucchini (coarsely). Place it in a kitchen towel and squeeze out the liquid to make it drier. In a bowl, crack the eggs and beat them slightly. Heat oil in a frying pan over medium heat. Wash and tear the lettuce with your hands. Place the leaves in a bowl or directly on plates. Serve the croquettes with the salad. Finish with a sprinkle of the remaining mint and parsley and lime juice. paso 6Cooking step by step
Preparation:
Chop the mint and parsley.
Cut the lime into wedges.
Dice the red onion finely.
Slice the tomato. 
The croquettes:
Add the courgette, mint, and parsley (reserve a little for garnish), the onion (reserve a third for the salad), the sweet paprika, and the crumbled feta cheese (reserving a fifth for the salad). Mix everything.
Incorporate the wheat flour. Season with salt and pepper. Mix again until everything is well combined. 
The fritters:
Using a spoon, place the mixture in the skillet forming flat, round fritters.
Fry for 2-3 minutes on each side until golden brown.
Transfer them to a plate. Don’t worry if they cool down a bit; they are perfect at room temperature. 
The salad:
Add the tomato, Kalamata olives, the remaining red onion, and the remaining crumbled feta cheese on top. Season with oregano, salt, and black pepper.
Drizzle with a little olive oil. 
Your plate:
paso 6
Cooking
step by stepPreparation:
Chop the mint and parsley.
Cut the lime into wedges.
Dice the red onion finely.
Slice the tomato. 
The croquettes I:
Add the courgette, mint, and parsley (reserve a little for garnish), the onion (reserve a third for the salad), the sweet paprika, and the crumbled feta cheese (reserving a fifth for the salad). Mix everything.
Incorporate the wheat flour. Season with salt and pepper. Mix again until everything is well combined. The fritters:
Using a spoon, place the mixture in the skillet forming flat, round fritters.
Fry for 2-3 minutes on each side until golden brown.
Transfer them to a plate. Don’t worry if they cool down a bit; they are perfect at room temperature. The salad:
Add the tomato, Kalamata olives, the remaining red onion, and the remaining crumbled feta cheese on top. Season with oregano, salt, and black pepper.
Drizzle with a little olive oil. Your plate:
paso 6
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