Baked Zucchini Tots with flax seeds

Instructions

1. Preheat oven to 180 C. Grate the 2 zucchini and place into a large colander. Sprinkle with 1/4 tsp salt, toss with your fingers and leave to sweat for 30 minutes. Working a handful at a time, squeeze out the excess water and place the zucchini in a bowl. Add the remaining ingredients (except oil spray) and mix to combine.
2. Meanwhile prepare the yogurt sauce: Mix together ingredients and set aside for at least 10 minutes before serving.
3. Spray 2 baking trays with oil. Dollop heaped tablespoons onto the trays, then use your fingers to shape them into cylinder shapes. Spray with oil. Spread over some flax seeds and sesame seeds if you like.
4. Bake for 25 minutes, swapping the trays at around 20 minutes, or until golden brown and a crunchy crust forms on the surface.
5. Serve with yogurt sauce.

• Servings : 5
• Ready in : 50 Minutes
• Course : Appetizers, Main courses
• Recipe Type : Appetizers, beef, Finger foods, Freezer-friendly, From dinner-to lunchbox, Left overs-great overs, Lunchbox Menu for school, LunchBox Menu for workers, Lunchbox menu Portion Perfect, Vegetables and site dishes
• Ingredient : Cottage cheese, Dill, Dried oregano, Eggs, Flax seeds, Garlic, Ground black pepper, Oat bran, Olive oil, Onion, Parmesan cheese, Salt, Sunflower oil, Zucchini