courgette & mint fritters
If you grow your own vegetables then you will need lots of recipes to use up the courgette glut that is inevitable! Even if you don't grow courgettes, this summery recipe is a great way to combine the delicious summery flavours of courgette, mint and pea. Serve with a simple salad and yoghurt, cucumber and mint dip for an easy lunch or accompany with some wild salmon for a summer's evening supper.
Ingredients
Makes 6 fritters
430g courgettes
60g peas (fresh or frozen)
1 handful (10g) fresh mint finely chopped
1 red chilli finely chopped
3 eggs
2 tablespoon coconut flour
salt and pepper
olive oil
Method
Place the peas in a small bowl and cover with boiling water while you get all the other ingredients ready
Grate the courgette into a large bowl and then squeeze out the surplus water and discard.
Add the chopped mint, chilli and coconut flour.
In another bowl crack the eggs and lightly whisk with a fork.
Add salt and pepper to the eggs.
Drain the peas and add to the courgette bowl
Add the eggs to the courgette and stir everything together until well mixed.
Using your hand, make burger shaped patties.
Heat 1 tablespoon of olive oil in a frying pan and fry the fritters until brown on both sides.
The Health Boost Tip
Courgette (or zucchini as it's called in some parts of the world) is an excellent source of copper and manganese. The highest antioxidants are in the skin so it's worth leaving it on and preferably buying organic or growing your own to avoid unwanted contaminants. Courgette is available from May to September and, although you can purchase all year round, nutrients will be higher during these months.
