Wearing gloves, combine the beetroot and zucchini and squeeze out excess water
Add the eggs, chia, feta and mint combine well
In a moderate frypan, fry small portions (approx. 6-8cm across) in butter or EVOO, adding salt and pepper to taste. Cook until golden.
Serve with a fresh garden salad or lightly steamed broccolini and asparagus with a balsamic dressing.
Variations: for an egg free version, simply add more chia seeds. Turmeric and Parmesan are lovely additions to this recipe and you may also like to serve with a minted yoghurt dipping sauce.