Courgette & feta fritters
7
Points®
Total time: 20 min • Prep: 8 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
These vegetable cakes are full of summery flavours – serve with a salad and enjoy a taste of sunshine whatever the weather.
Ingredients
Courgette
2 medium
Potatoes, Raw
220 g
Plain White Flour
50 g
Egg yolk, raw
1 medium
Egg, whole, raw
1 medium, raw
Light feta cheese
100 g
Parsley, fresh
1 teaspoon(s)
Dill, Fresh
1 tablespoon(s)
Ground Nutmeg
½ teaspoon(s), level
Olive Oil
3 tablespoon(s)
Lemon Juice, Fresh
20 ml
Lemon
1 zest(s) of 1
0% fat natural Greek yogurt
200 g
Salad leaves
4 portion(s)
Instructions
1
Pile the grated vegetables on a clean tea towel, make a bundle and squeeze to remove as much excess water as you can – you want the mixture to be as dry as possible.
2
Transfer the vegetables to a large mixing bowl, add the flour and beaten egg and stir to combine. Add the feta, herbs and nutmeg and mix well. Season to taste.
3
Heat the oil in a large, heavy-based frying pan over a medium heat. Carefully drop large spoonfuls of the mixture (four at a time)into the pan, leaving plenty of space between each. Gently flatten the fritters with the back of a spatula and cook for 2 minutes on each side. Remove from the pan and drain on kitchen towels. Repeat with the remaining batter until you have 12 fritters.
4
Mix the lemon zest and juice with the Greek yogurt in a small bowl and season with black pepper. Serve 3 fritters per person, with the salad and yogurt dip on the side
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