Steak with Zucchini Fritters and Salad

A delicious summer meal and a great way to fancy up steak and salad.

Serves 2

2 steaks of choice, seasoned

1 zucchini

1 white potato, peeled

2 spring onions, green parts only, finely sliced

1 egg, beaten

4 Tbsp cornflour

70g fetta

Salad leaves

8 cherry tomatoes, quartered

10cm cucumber, finely diced

2 Tbsp sunflower seeds

1 Tbsp red wine vinegar

1 Tbsp olive oil

Squeeze of lemon

Grate the zucchini and potato. Using a fine mesh sieve, squeeze as much liquid out of the vegetables as possible. Let it sit for a few minutes, then repeat*. Combine the zucchini, potato, spring onions, fetta, egg and flour in a bowl.

Heat a few tablespoons of olive oil in a hot pan. Drop large spoonfuls of mixture into the pan, then carefully shape using a spatula, then press down on top of the fritter. Let fry for a few minutes, or until golden around the edges and crispy on the bottom. Carefully flip and fry the other side. Cook in batches and keep warm in the oven. Should make about 6 in total.

Combine salad leaves, tomatoes, cucumber and sunflower seeds in a bowl. In a separate bowl, whisk together red wine vinegar, olive oil, lemon and a little salt and pepper. Toss salad with dressing.

Grill steaks a couple of minutes each side, or as per your liking.

Serve steaks, fritters and salad on plates.

* If you don’t get the water out of the vegetables, you’ll likely end up with a watery mess, then overcook the fritters and burn them. Like I did.