INGREDIENTS
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500g courgettes, grated
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130g green peas, fresh or defrosted
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1 bunch parsley, finely chopped
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1 bunch mint, Finley chopped
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4 spring onions, sliced
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good pinch sea salt
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generous grind of black pepper
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zest of 1 lemon
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3 eggs
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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.
