Meals and Courses

  • 1 tablespoon olive oil
  • 1 large courgette, chopped
  • 3 eggs
  • 150 ml (¼ pint) milk
  • 150 g (5 oz) self-raising flour, sifted
  • 400 g (13 oz) can flageolet beans, drained and rinsed
  • handful of parsley, chopped
  • 3 spring onions, sliced
  • 325 g (11 oz) can sweetcorn kernels, drained
  • 100 g (3½ oz) Stilton cheese, crumbled

Heat a little of the oil in a nonstick frying pan, add the courgette and fry for 3–4 minutes until golden and tender.

Beat together the eggs, milk and flour in a bowl, then stir in the beans, parsley, spring onions, sweetcorn, Stilton and the cooked courgette.

Heat the remaining oil in a nonstick frying pan and add tablespoons of the mixture to the pan. Gently flatten each fritter with the back of a fork and fry for 1–2 minutes on each side until golden. Repeat with the remaining mixture, keeping the fritters warm in a low oven.

When all the fritters are cooked, serve with tomato salsa (see page 88).

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