Serves 4 Prepartion time: 20 minutes Cooking time: 1o minutes
2 small courgettes 100g cheddar grated 2 garlic cloves 1 parsnip 1 carrot 2 eggs 250g cherry tomatoes 1 red onion 150g plain yoghurt 20g parsley 4 tbsp olive oil 1 tbsp lemon juice
Method
Peel and grate the carrot and parsnip - you should have about 125g of each. Grate the courgette. In a medium sized bowl add the eggs and whisk. Add the grated vegetables, 1 crushed garlic clove and the grated cheddar, Season with salt and pepper. Finely chop the parsley and add 2 tbsp to the mix. Stir well.
In a large frying pan heat 3 tbsp of olive oil. Spoon out the mixture and add to the pan, pressing down with a spoon to form into fritters about 1cm thick and 8cm in diameter. The mixture should make approx. 4 fritters. Fry for 3 minutes on each side. You may have to do this in a couple of batches.
While the fritters are cooking make the salad and dip. Slice the tomatoes in half and finely slice the red onion, put them in a bowl and mix with 2 tbp of olive oil. Season to taste.
Make the fritter dip. In a small bowl mix together 150ml of yoghurt with 1 tbsp of lemon juice, 1 crushed garlic clove and 1 tbsp of chopped parsley. Season to taste. Don't worry if the fritter mix is quite soft. Use a large serving spoon to drop the mix into the frying pan. The mix can be made well in advance. These fritters taste great cold too.
Comments