Squash and Courgette Veggie Fritters

Quick and easy seasonal veggie recipe that is as good hot with a poached egg as they are cold in a packed lunch the next day.

---

---

Ingredients

Step 1

250g of grated courgette and carrot/squash (tends to be about 1 medium of each)

1 medium onion - finely diced

2 spring onions - finely sliced

2 large handfuls of fresh herbs - finely chopped (I usually go for coriander and parsley)

Step 2

2 eggs

50g water

Step 3

50g Gram/Chickpea Flour

Salt and Pepper

Olive oil for frying

Method

1. Add all the step 1 ingredients (the veggies) into a large mixing bowl. If you have the time (or the patience) you can squidgy some of the water out of the grated courgette, this will help a little when it comes to forming the fritters. But I’ve done it with and without squishing a both works.

2. In a small bowl whisk the eggs and water together.

3. In another small bowl, weight out the Chickpea/Gram flour and add the salt and pepper to this. You can add in some other spices here too if you feel adventurous, such as cumin seeds.

4. Add step 2 and 3 into your large mixing bowl veg. Mix thoroughly and then cover and leave for at least 20 minutes for everything to merge together and the gram flour to be absorbed.

5. Heat a non-stick frying pan or griddle pan on medium heat.

6. Add a heaped tablespoon of the veggie mixture into the pan. Gently pat flat so you have a pancake/fitter sized dollop of about 1/2-1cm high.

7. Cook for a few minutes until, you can easily flip and they are golden brown on the underside. Cook for another few minutes.

8. Repeat until you have used all the veggie mixture. Once you are confident that the heat is correct, you can cook a few in the pan at once.