Courgette fritters with salsa
Nutrition Facts
each servingIngredients
all 15 types- 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
Directions
6 steps in totalPlace the beaten egg, pepper, Parmesan cheese, flour and baking powder in a bowl, and mix well.
Mix in the courgette and spring onion (reserving 1 tbsp to serve).
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.
Cook the fritters for 2–3 minutes, until lightly browned, then flip over and cook the other side (again for 2–3 minutes).
Meanwhile, add all the salsa ingredients to a bowl. Mix together well and set aside.
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.)
