How to make
Grate the zucchini on a coarse grater and salt them, leave them to release their water.
Peel the boiled potatoes and grate them into a bowl.
Make sure you've squeezed out the water from the zucchini well, add them to the potatoes.
Grate the feta cheese, add the finely chopped dill and parsley, the beaten eggs, flour and baking powder.
Stir well with a spoon.
Grab a little of the mixture with your hands and quickly roll in the corn flour/breadcrumbs (the mixture isn't too thick or too runny but you need to work with it quickly). Flatten them and fry meatballs in a heated saucepan on medium heat (e.g. power setting 6 out of 9 max).
Serve the cooked meatballs with a salad and sauce of your choice.
Notes: If the zucchini aren't well drained of water, the mixture is going to turn out runnier and you'll have to add more flour.
If using extra flour, you can just pour the mixture in with a spoon, instead of forming meatballs - they end up more scruffy that way.
