Courgette Fritters (Gluten-Free, Dairy-Free, Vegetarian)

INGREDIENTS⁠

• ⁠500g courgettes, grated ⁠

• ⁠130g green peas, fresh or defrosted ⁠

• ⁠1 bunch parsley, finely chopped⁠

• ⁠1 bunch mint, Finley chopped⁠

• ⁠4 spring onions, sliced⁠

• ⁠good pinch sea salt⁠

• ⁠generous grind of black pepper⁠

• ⁠zest of 1 lemon⁠

• ⁠3 eggs⁠

• 45g ground almonds (or chickpea flour) ⁠

METHOD ⁠

⁠1. Place courgettes into a colander. Sprinkle with a little sea salt and mix through (not too much salt just a little pinch). Sit for 10 minutes.⁠

2. Squeeze out all the moisture from the courgettes with your hands. Place in a large bowl. Add parsley, mint, peas, spring onion, pepper, lemon zest, eggs and ground almonds or chickpea flour if using.⁠

3. Mix well until combined. Test cook a fritter to make sure it holds together well. Add a touch more ground almonds or chickpea flour if you need it.⁠

4. Cook fritters in a pan over a medium heat in a little coconut or avocado oil for 2 minutes each side or until cooked through.⁠

5. I like these fritters with my Green Goddess Sauce, Salsa Verde or Coconut Coriander Yoghurt dressing. All recipes on my website.