Name: Courgette fritters with dill & cucumber sauce
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 6
Cuisine: British
Ingredients: rapeseed oil or vegetable oil, for greasing; 350g courgettes grated; 1 egg; 50g buckwheat flour; 1 tsp black onion seeds; 25g pumpkin seeds; 1 garlic clove crushed; 50g goat’s cheese; 1 tsp Dijon mustard; 50ml raw apple cider vinegar (see tip); 1 tsp lemon juice; 2 tbsp rapeseed oil or vegetable oil; small pack dill chopped; ½ cucumber peeled and diced; 60g bag baby kale; 1 lemon cut into wedges

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Courgette fritters with dill & cucumber sauce

Courgette fritters with dill & cucumber sauce

Miriam Nice

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Serves 6

More effort

Prep: 35 mins

Cook: 25 mins

A star rating of 4 out of 5.4 ratingsRate

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Grated courgette and goat's cheese are pressed into patties and baked in this sensational vegetarian starter

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the fritters

rapeseed oil

or vegetable oil, for greasing
350g courgettes

grated
1 egg
50g buckwheat flour
1 tsp black onion seeds
25g pumpkin seeds
1 garlic clove

crushed
50g goat’s cheese

For the sauce

1 tsp Dijon mustard
50ml raw apple cider vinegar

(see tip)
1 tsp lemon juice
2 tbsp rapeseed oil

or vegetable oil
small pack dill

chopped
½ cucumber

peeled and diced

To serve

60g bag baby kale
1 lemon

cut into wedges

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Nutrition: per serving

kcal151
fat10g
saturates2g
carbs7g
sugars2g
fibre2g
protein7g
salt0.3g

Method

step 1

First make the sauce. Whisk together the mustard, vinegar and lemon juice, then slowly add the oil while continuing to whisk.
step 2

Stir in the dill and cucumber, and chill until using. This can be made the night before.
step 3

Heat oven to 190C/170C fan/gas 5 and brush a large baking tray with oil.
step 4

For the fritters, gather the courgette in a clean tea towel and squeeze it to get rid of any excess moisture. Tip the courgette into a large bowl and mix together with the egg, buckwheat flour, onion seeds, pumpkin seeds and garlic. Season well, then dollop heaped spoonfuls of the mixture onto the prepared tray to create 6 round fritters. Press a piece of goat’s cheese into the middle of each one.
step 5

Bake for 20-25 mins or until firm and golden on the top. Leave to cool on the tray before transferring to a wire rack. Serve cold or just warm, with the dill sauce, baby kale and lemon wedges on the side.

RECIPE TIPS

WHY CHOOSE RAW?

I’ve used all raw ingredients, as they have a fuller flavour than commercial versions. They also retain their natural enzymes, which are mostly destroyed during pasteurisation. These enzymes can have a beneficial effect on digestion – however, these recipes would be just as delicious with your favourite honey or a standard cider vinegar. We used Hill Top Honey, available from hilltop-honey.com and ocado.com. The raw cider vinegar we used, by Raw Health, is available from Amazon, Ocado or planetorganic.com.

MAKE VEGGIE BURGERS

It is easy to turn these fritters into vegetarian burgers for a laidback lunch. Spread houmous over six sesame seed rolls and fill each with
a fritter, a spoonful of the sauce and some baby kale leaves. You can also use the mix to make mini fritters to serve as canapés.

Recipe from Good Food magazine, June 2015

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A star rating of 4 out of 5.4 ratings

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