Special Diet

  • 1 large courgette, grated
  • grated rind of 1 lemon
  • 2 spring onions, sliced
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped mint
  • 100 g (3½ oz) feta cheese, crumbled
  • 2 tablespoons rice flour
  • 1 egg yolk
  • 2 cooked beetroot, peeled and grated
  • 2 tablespoons olive oil
  • salt and black pepper
  • basil leaves, to garnish
  • mixed leaf salad, to serve

Mix together the courgette, lemon rind, spring onions, herbs, feta, rice flour and egg yolk in a large bowl and season well. Gently stir in the beetroot until the mixture is just speckled with red.

Heat a little of the oil in a frying pan, add tablespoons of the mixture to the pan and fry the fritters for 1–2 minutes on each side until golden. Transfer to a serving plate and keep warm while frying the remainder of the mixture, adding the remaining oil to the pan as necessary.

Garnish the fritters with basil leaves and a mixed leaf salad.

Like This? Try These
More on Food