Zucchini, Farro, Feta and Mint Patties

With thanks to Anna Ingle from Gypsey & Musquito, Serves 12


1 kg of zucchini
250g of uncooked Mount Zero Farro or 4 cups of cooked Farro
300g of feta, crumbled
1 bunch of mint chopped
1 bunch of parsley chopped
2 spring onions finely chopped
1 ½ cups of Besan (chickpea flour)
6 organic eggs
2 tsp of Pink Lake Salt and pepper to taste Mount Zero Olive Oil for frying


Preheat oven to 170 degrees.
Place uncooked Farro into simmering salted water. Cook until tender. Drain Farro, flush under cold water and set aside.
Grate zucchini, add salt and combine. Set aside for 10 mins. Drain liquid from zucchini by squeezing with hands or using a muslin cloth. Place zucchini into a large bowl and then add all the other ingredients. Adjust seasoning according to taste.
Form into patties by hand and shallow fry one side until lightly golden and flip to cook other side. Place patties onto an oiled baking tray and bake until just firm (about 15-20 mins).

Serve with your favourite tomato relish.

Recipe Ingredients from the Mount Zero Range