Grate the **zucchini** and squeeze out the excess moisture with clean hands or a clean tea towel. **TIP:** Removing the excess moisture from the zucchini is important to ensure your fritter batter is the right consistency and not too wet. Grate the **carrot** (unpeeled). Thinly slice the **spring onion**. Finely chop the **chives**.

In a large bowl, whisk the **eggs**. Add the **zucchini**, **carrot**, **grated Cheddar cheese**, **spring onion** and **chives** to the bowl with the eggs and stir well to combine. Add the **plain flour**, **salt (use suggested amount)** and a **pinch** of **pepper**. Stir to combine.

Heat a medium frying pan over a medium-high heat. Add the **pepitas** and toast, stirring, for **3-4 minutes**, or until browned. Transfer to a plate.

Return the frying pan to a medium-high heat and add enough **olive oil** to coat the base. Once hot, add a heaped tablespoon of the fritter mixture and gently spread to be 1 cm thick. Cook for **3-4 minutes** on each side, or until golden. **TIP:** You can cook a few fritters at once. **TIP:** Don't flip before the time is up to ensure your fritters can set. Set aside on a plate lined with a paper towel to soak up excess oil. Repeat with the remaining mixture. **TIP:** Add extra oil if needed to prevent the fritters from sticking to the pan.

Thinly slice the **cucumber** into thin discs. Juice 1/2 the **lemon** to get **2 tsp for 2 people / 1 tbs for 4 people**. Cut the remaining lemon into wedges. In a large bowl, combine the lemon juice, **honey** and **olive oil (1 tbs for 2 people / 2 tbs for 4 people)**. Season to taste with a **pinch** of **salt** and **pepper**. Add the cucumber, **mixed salad leaves** and toasted **pepitas** to the bowl and toss to coat.

Divide the cucumber-pepita salad and fritters between plates. Top with a spoonful of the **dill & parsley** mayonnaise and serve the remaining lemon wedges on the side. TIP: Serve without the mayo for the low calorie option!