Grate the zucchini, leek and red pepper on the large grater, season with sea salt and let it sit for a few minutes. Squeeze the water from the vegetable with your hands, keeping them as dry as possible.
Add over the rest of the ingredients, ie eggs, grated cheddar cheese and breadcrumbs.
Season with ground pepper, vegetable mix from soups, garlic powder and chilli flakes.
Mix everything well by hand until you got a homogeneous paste and let this mixture sit for about five minutes in the cold.
Form balls the size of golf balls by hand, which then flattened a little to fry on a larger surface.
Fry the zucchini balls in sunflower oil for two or three minutes until they got a copper colour and then I turned them on the other side for another 2-3 minutes.
Take them out in a bowl lined with a paper towel and let them cool a little and drain the excess oil.
In a mini bowl mix Greek yoghurt with sweet chilli sauce, sea salt, freshly ground pepper, lemon juice and extra virgin olive oil.
My recommendation is to serve these fried zucchini balls warm, as an appetizer, along with a yoghurt or another dip.