Prawn and Courgette Fritters with Lime Yoghurt

• 400 gcourgettes, coarsely grated
• 350graw peeled king prawns, roughly chopped
• 4spring onions, finely sliced
• 20gcoriander, chopped
• 1red chilli, finely chopped
• 1garlic clove, crushed
• 2eggs
• 80gplain flour
• 1 tbspfish sauce
• 4 tbspolive oil, for frying
• fine salt
• black pepper
• 200gGreek yoghurt
• 30 mllime juice
• 1cucumber, halved and thinly sliced
• 10gmint, leaves torn
• 1 tbsprice vinegar
• 2little gem lettuces, leaves separated
• 1lime, cut into wedges

Method

1. 1Toss the grated courgette with a teaspoon of salt in a sieve and leave for 10 minutes, then squeeze hard in a clean tea towel until it is dry. Wet courgette makes soggy fritters that fall apart in the pan.
2. 2Mix the courgette with the prawns, spring onions, coriander, chilli, garlic, eggs, flour, fish sauce and plenty of pepper into a thick batter that holds its shape on a spoon.
3. 3Stir the yoghurt with the lime juice and a pinch of salt. Toss the cucumber with the mint, rice vinegar and a pinch of salt.
4. 4Divide the batter into 12 equal portions. Heat 4 tsp oil in a large frying pan over medium heat. Fry four fritters at a time, flattening each to about 1 cm thick, for 3–4 minutes per side until golden, set in the centre and the prawn pieces are opaque throughout. Repeat in two more batches, using another 4 tsp oil each time. Keep cooked fritters warm in a low oven.
5. 5Serve three fritters per person with the lettuce leaves, cucumber and torn mint salad, lime yoghurt and lime wedges.

Per serving

kcal

427

protein

33.5g

fibre

3.8g

carbs

28.7g

fat

20.4g