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Courgette fritters with salsa

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With a side of zesty salsa, these fritters make a perfect side dish or accompaniment.
Serves
4
Prep
20 minutes
Cook
Approx. 30 minutes
Each 191g serving contains (excludes serving suggestion)
KCal
127
Carbs
13.60g
Protein
6.60g
Fat
4.60g
Saturates
1.30g
Sugars
4.20g
Salt
0.30g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 egg, beaten
pinch black pepper
15g Parmesan cheese, very finely grated
50g wholemeal flour
half tsp baking powder
2 courgettes, grated
4 spring onions, finely sliced (reserving 1 tbsp to serve)
2 tsp rapeseed oil
For the salsa:
10 leaves fresh mint, finely chopped
3 tomatoes, chopped
half red onion, finely chopped
half tsp cumin seeds
good pinch black pepper
Juice 1 fresh lime
Method
  1. Place the beaten egg, pepper, Parmesan cheese, flour and baking powder in a bowl, and mix well.
  2. Mix in the courgette and spring onion (reserving 1 tbsp to serve).
  3. Add the oil to a large non-stick pan, place 1 tbsp of the mixture in the pan and flatten slightly to create a fritter about ¾–1cm thick, repeating in batches until all the mixture is used. (Depending on the size of your pan, you should be able to cook 3–4 fritters at a time.) As the fritters are ready, place on a plate and set aside.
  4. Cook the fritters for 2–3 minutes, until lightly browned, then flip over and cook the other side (again for 2–3 minutes).
  5. Meanwhile, add all the salsa ingredients to a bowl. Mix together well and set aside.
  6. When all the fritters are ready, sprinkle with the remaining spring onion and serve with the salsa. (You can serve the fritters either warm or cold.)
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