Vegan Tzatziki Method
- Finely grate the cucumber. Then set in a fine-sieve set over a small mixing bowl to squeeze out excess moisture.
- Add coconut yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil (optional). Stir to combine.
- Taste and adjust flavour as needed, adding more salt for overall flavour, garlic for zing, lemon for acidity, or dill for herbiness.
Serve straight away or store in fridge (where it will thicken) up to 5 days.
Greek Vegan Zucchini Fritters Method
- Put flax meal into a small bowl and add 4 tbsp of water to it. Mix well and put into the fridge for the mixture to thicken.
- Season grated zucchini with 2 tsp of salt and place it on a fine sieve over a bowl. Set aside for at least 30 mins.
- After 30 mins, squeeze out as much moisture as you can out of the grated zucchini with a muslin cloth or in small batches using your hands.
- Place squeezed zucchini in a bowl. Add herbs, lemon zest, pepper, grated garlic, chopped capers and spring onions to it. Mix very well.
- Take out flax meal out of the fridge and add it into the zucchini mixture directly.
- Add enough flour and breadcrumbs to ensure that your mixture isn’t too wet, yet you will still be able to form patties out of it easily.
- Put the mixture into the fridge for an hour or so that it is easier to form patties.
- Once the mixture is chilled, form small patties with your hands. Grab a chunk of the mixture and squeeze it well in your hand first to extract even a tiny amount of excess moisture. Then proceed to form a patty.
- Heat up 1-2 cm of oil in a small pan. Once the oil is hot (but not too hot or else they will burn on the outside), place a few fritters on it and fry them without turning for about 2-3 minutes. After 2 minutes, check one of the fritters and if it’s nicely browned gently flip it to the other side and fry for the same amount of time.
- Serve with vegan tzatziki.
Recipes adapted from @minimalistbaker and @lazycatkitchen