MAKES 12
320g grated courgette (about 2 courgettes)
210g grated carrot (about 2 carrots)
150g feta, crumbled
25g finely grated parmesan
1 tbsp honey
3 medium eggs
70g wholemeal spelt flour
sea salt and cracked black pepper, to taste
2 tbsp extra virgin olive oil
1 Using absorbent kitchen paper or a clean tea towel, squeeze any liquid from the courgette (to help the fritters hold together).
2 Place the courgette, carrot, feta, parmesan and honey in a big bowl. Crack the eggs on top and mix well to combine using a spatula. With a sieve, sift the flour, salt and pepper into the bowl and mix until everything is really well combined.
3 Heat 2 tsp of the oil in a large nonstick frying pan over medium heat. In batches of 3 or 4, spoon 60ml of the mixture into the pan and flatten with a turner or spatula (you can make any size you like, but smallish ones are easier to flip). Cook the fritters for 3-4 minutes each side or until they’re golden brown and cooked through, using a turner to flip them. Add more oil to the pan as you need it.
4 Stack and serve the fritters warm from the pan, topped, if you like, with some natural yoghurt or the cucumber hummus in the picture.
CUCUMBER HUMMUS
Place 65g store-bought hummus, 140g natural thick Greek-style yoghurt, 45g grated cucumber and 2 tsp lemon juice in a small bowl. Add a little sea salt and cracked black pepper and mix well with a spoon.
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