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Place the lentils in a large bowl. Crush with a potato masher until coarsely mashed.
Place flour in another bowl and make a well. Add yolks and gradually whisk in milk until smooth. Stir in lentils, zucchini, spring onion, mint, lime zest, spices and chilli. In a separate bowl whisk egg whites to soft peaks with an electric beater (or by hand). Gently fold into batter and check seasoning.
Working in batches, heat a third of the oil in a large nonstick frying pan to medium- high heat. Spoon ¼-cupfuls of mixture into the pan and cook for 3 minutes each side until golden and cooked through. Transfer to a plate lined with paper towel and loosely cover with foil to keep warm. Repeat with remaining oil and batter.
Combine cucumber, lime juice, fresh chilli and 1 tsp salt flakes in a bowl.
Divide fritters among plates, top with feta, cucumber mixture and extra mint and serve with salad leaves and lime wedges.