I've had a go at Zucchini Fishcakes before with some success. But these ones didn't work out so well. They were flavourful but fell apart during the cooking process.
We usually call zucchini courgettes – I'm not sure why – one name sounds Italian and the other French. They're in season right now and the challenge is always to come up with interesting ways to use them.
Coriander – fresh
Oil/chili oil for frying
I grated the zucchini and tried to press the liquid out with paper towels – probably didn't do this well enough on reflection. I added the breadcrumbs in an attempt to soak up some of the liquid.
I just mixed the ingredients together and formed them into little patties with damp hands. I fried them off gently with some slices of New Year ham.