vegetable and feta fritters
Preparation time 10 minutes, Cooking time 6–12 minutes
1 large courgette, grated
grated rind of 1 lemon
2 spring onions, sliced
2 tablespoons chopped parsley
2 tablespoons chopped mint
100 g (3½ oz) feta cheese, crumbled
2 tablespoons rice flour
1 egg yolk
2 ready-cooked fresh beetroots, peeled and grated
2 tablespoons olive oil
salt and pepper
basil leaves, to garnish
mixed leaf salad, to serve
Mix together the courgette, lemon rind, spring onions, herbs, feta, rice flour and egg yolk in a large bowl and season well. Gently stir in the beetroot until the mixture is just speckled with red.
Heat a little of the oil in a frying pan, add tablespoons of the mixture to the pan and fry the fritters for 1–2 minutes on each side until golden. Transfer to a serving plate and keep warm. Repeat with the remaining mixture, adding the remaining oil to the pan as necessary.
Garnish the fritters with basil leaves and serve with a mixed leaf salad.
For cucumber & yogurt dip, to serve as an accompaniment, mix together 200 ml (7 fl oz) fat-free Greek yogurt, 1 crushed garlic clove, 1 teaspoon toasted cumin seeds, ¼ grated cucumber, squeezed of excess liquid, and a pinch of paprika in a serving dish. Season well. Calories per serving 33
|vegetable and feta fritters|