Serves 4
Preparation time 10 minutes, Cooking time 6–12 minutes
Ingredients:
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
Method:
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
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| vegetable and feta fritters |
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