Lentil and zucchini fritters with cucumber salad

Name: Lentil and zucchini fritters with cucumber salad
Cuisine: Middle Eastern
Ingredients: 400g can brown lentils; 1 1/4 cups (185g) self-raising flour; 2 eggs, separated; 1 cup (250ml) milk; 2 zucchini (about 240g), coarsely grated; 2 spring onions, finely chopped; 1/2 cup mint leaves, thinly sliced, plus extra leaves to serve; Finely grated zest & juice of 1 lime, plus lime wedges to serve; 1 1/2 tsp each ground cumin & ground coriander; Pinch of chilli flakes; 1/4 cup (60ml) sunflower oil; 200g baby cucumbers (or 2 Lebanese cucumbers), cut into thin wedges; 1 long red chilli, thinly sliced into rings; 150g Greek feta, thinly sliced; Salad leaves, to serve