leftover fritters with zesty avocado dressing

Cooking Directions

• In a food processor blitz the avocado, 200mL Bulla Crème Fraîche, salt and pepper, zest and lemon juice until smooth and combined. Place dressing in a bowl and gently stir in the dill and mint. Drizzle a small amount of olive oil and scatter extra dill leaves on top.
• Chop all the vegetables and meat into 2cm pieces.
• Place the vegetables, meat, 30g Bulla Crème Fraîche, oregano, sweet paprika, flour, egg, both cheeses, and salt and pepper in a large bowl. Stir until well combined.
• Heat 2.5cm of olive oil in a pan on a medium to high heat. Working in batches, carefully drop a tablespoon portion of the fritter mix into the pan and cook for 2-3 minutes on each side, or until lightly golden and cooked through.
• Scatter small dill sprigs over the fritters and serve immediately with the zesty avocado dressing.