Courgette fritters with beetroot salsa

2 courgettes, grated
1 small onion, peeled and grated

2 garlic cloves, crushed

60g feta cheese, cubed
50g flour

1 egg, beaten

1 tbsp chopped mint
6 tbsp olive oil

handful of rocket

For the beetroot salsa

2 cooked beetroots from a pack, cubed into small pieces
½ apple, peeled and cubed into small pieces
1 tsp sugar
squeeze lemon juice
drizzle of olive oil

Grate the courgettes into a large mixing bowl, and set aside for 5 minutes.

Meanwhile, make the salsa by combining all the ingredients, then set aside.

Spoon the courgette over a clean tea towel or triple layer of kitchen paper, and squeeze to absorb their moisture. Repeat if needed until dry. Return to the bowl, draining off any liquid first.

Add the onion, garlic, flour and eggs, mix together and fold in the feta.

Heat the oil in a large frying pan. Once hot, add a heaped tablespoon of the mixture (enough to make 6 fritters in total), and press down with the back of a spatula to form a round pattie.

Cook 3 fritters at a time for 3–4 minutes each side until deep golden, very crispy on the outside and cooked through. Serve immediately so they don’t lose their texture, with rocket leaves and a spoonful of the beetroot salsa.

nutritional values (approx. per serving)

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