Prepare the eggplants: Dice the eggplants, sprinkle with salt, and let them stand for 15 minutes to release excess moisture. Pat dry with a paper towel.

Prepare the cucumbers: Grate the cucumbers and mix with 1 teaspoon of salt. Let stand for 15 minutes, then squeeze out the excess water.

Mix the eggs: In a bowl, beat the eggs and season with sweet paprika, salt, black pepper, and grated lemon peel.

Add the cheese and cucumbers: Stir the grated Dutch cheese and squeezed cucumbers into the egg mixture. Mix well.

Prepare the coating: In a separate dish, combine breadcrumbs, flour, and Italian herbs.

Shape the fritters: Take small portions of the mixture, shape into patties, and coat in the breadcrumb-flour mixture.

Fry the fritters: Heat vegetable oil in a pan over medium heat. Fry the fritters on both sides until golden brown (about 3-5 minutes per side).

Finish cooking: Cover the pan with a lid and cook for an additional 3-5 minutes to ensure they are cooked through.

Serve: Garnish with chopped mint leaves and a drizzle of lemon juice. Serve warm.