The secret to turning these crispy fritters is to let them cook for the full 6 minutes on each side – don’t be tempted to flip too early! You can wrap any leftover fritters and keep them in the fridge. When ready to use, cover and warm them slightly in the oven. In the book you’ll find super-fresh meal ideas that use these crispy fritters as a base.
MAKES 1 QUANTITY
750g grated courgette (about 4 courgettes)
60g finely chopped spinach
8g mint leaves, shredded
5 large eggs
90g ground almonds
40g finely grated parmesan
50g white chia seeds
sea salt and cracked black pepper
extra virgin olive oil, for cooking
1. Place the courgettes between sheets of absorbent kitchen paper and press to remove any excess moisture.
2. Place the courgettes, spinach, mint, eggs, ground almonds, parmesan, chia seeds, salt and pepper in a large bowl and mix to combine. Allow to stand for 20-30 minutes.
3. Heat an 18cm-20cm nonstick frying pan over medium-low heat. Add a little oil and 120ml of the fritter mixture. Spread the mixture thinly to cover the base of the pan. Cook for 6-8 minutes each side or until golden. Remove the fritter from the pan and place on a sheet of nonstick baking paper. Repeat with the remaining mixture, adding more oil as necessary, to make 8 fritters.
Buy Donna’s book with 20 per cent off
These recipes are from WeekLight by Donna Hay, which will be published by 4th Estate on 3 October, price £20. To order a copy for £16 until 20 October call 01603 648155 or go to mailshop.co.uk; p&p is free on all orders.