Bright-green with deliciously healthy zucchini and made moreish with halloumi, these fritters are the answer to keeping midweek dinners light and simple. Topped with salmon and a garlicky yoghurt, you could even serve this as brunch or lunch.
Coarsely grate zucchini into a clean tea towel or cloth. Keeping zucchini in the cloth, place in a colander set over a bowl. Add ½ teaspoon salt and stir to combine. Set aside for 15 minutes to drain. While zucchini is draining, continue with step 2.
Meanwhile, zest lemon and juice half the lemon. Cut remaining lemon into wedges. Peel and crush garlic. Place lemon zest and juice, garlic and yoghurt in a bowl, season with salt and pepper and stir to combine. Set aside.
Squeeze zucchini to remove excess liquid and discard the liquid. Place zucchini in mixing bowl.
Chop dill and coarsely grate halloumi. Add dill and halloumi to zucchini with flour, and egg and mix well to combine. Season with pepper.
Heat oil in a frypan over medium heat. Working in batches, spoon ¼ cup of zucchini mixture into pan. Flatten slightly with a spatula and cook for 2–3 minutes each side or until golden. Remove from pan, drain on paper towel and keep warm while you cook the remaining mixture, adding a little extra oil, if needed.
Thinly slice radishes and separate salmon slices. Divide fritters between plates and top with salmon, radish and rocket leaves. Serve with garlic yoghurt and lemon wedges.