Vegetable & Feta Fritters
Ingredients
- 1 large courgette grated
- grated rind of 1 lemon
- 2 spring onions sliced
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
- 100 g 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
Instructions
- 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.
Notes / Tips / Wine Advice:
For cucumber & yogurt dip,
to serve as an accompaniment, mix together 200 ml 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 33Nutritional Information
Calories: 207 kcal
