Grate 600g zucchini coarsely, place in colander and sprinkle with salt, toss and set aside (approx 1/2hour) squeeze to extract excess liquid (key point to this dish), pat dry with paper towel.

Grate 1 onion and also pat dry (if wet), combine onion, zucchini, 1 clove of crushed garlic, 100g feta, 2 beaten eggs and ½ cup of shredded mint in  bowl, sift 50g plain flour and 30g rice flour onto mixture and combine.

Heat oil in pan, drop small tablespoons of batter into the hot oil and flatten gently, cook until golden brown, drain on absorbent paper and serve with lamb and yoghurt dressing.