Courgette and Feta Fritters with Tomato Salad

• 600 gcourgettes, coarsely grated
• 1 tspfine salt
• 150gfeta, crumbled
• 4spring onions, finely sliced
• 15gdill, chopped
• 10gmint leaves, chopped
• 2eggs
• 80gplain flour
• 30 mllemon juice
• black pepper
• 5 tbspolive oil, for frying
• Finely grated lemon zest (2 g)
• 480 gripe tomatoes, cut into wedges
• 1/2red onion, thinly sliced
• 5 gmint leaves, torn
• 2 tbspextra virgin olive oil
• 1 tbspred wine vinegar
• 200gGreek yoghurt

Method

1. 1Toss the grated courgette with the teaspoon of salt in a colander and leave for 10 minutes. Then squeeze it hard in a clean tea towel, a handful at a time, until it stops dripping. This is the whole trick: wet courgette makes soggy fritters that fall apart.
2. 2Mix the squeezed courgette with the feta, spring onions, dill, 10 g chopped mint, eggs, flour, lemon zest and pepper. Let it stand for 2 minutes so the flour absorbs moisture. The mixture should hold together when spooned into the pan.
3. 3Toss the tomatoes and red onion with the 5 g torn mint, the extra virgin olive oil, vinegar and a pinch of salt. Stir 30 ml lemon juice into the yoghurt with a pinch of salt.
4. 4Heat 2 tbsp olive oil in a large non-stick frying pan over medium heat. Divide the mixture into 16 fritters, flattening each to 1 cm thick. Fry in three batches for 3–4 minutes a side until golden and set through, adding the remaining oil between batches. Keep cooked fritters warm in a low oven.
5. 5Serve four fritters each with the tomato salad and lemon yoghurt.

Per serving

kcal

543

protein

19.3g

fibre

4.6g

carbs

32.6g

fat

38.2g