Courgette, feta and mint fritters with chilli jam

These low FODMAP courgette, feta and mint fritters with chilli jam are simply scrumptious, so moreish guests won’t be able to resist watch them disappear in seconds!

Serves: 16 (1 per serve)

Time to make: 30 mins

Ingredients

More weights & measures

1 spring onion, green part only, finely sliced
2 tablespoons chopped fresh mint, plus extra to garnish
4 cups grated courgettezucchiniX (about 3 large courgettezucchiniXszucchini, summer squashX)
2 eggs
⅓ cup (50g) crumbled feta
2 tablespoons flour
1 tablespoon olive oil
pinch salt
black pepper, to taste
3 tablespoons chilli jamjellyX or relish, to serve

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Instructions

Stay Awake

1 In a large bowl, place all ingredients except jam or relish and mix well.

2 Heat a large non-stick frying pan over medium-high. Place small spoonfuls of fritter mixture into pan and cook, turning, until browned on both sides and cooked through. Cook in batches until all mixture is used up.

3 Serve fritters topped with a little chilli jam and extra mint.

Variations

Make it low FODMAP: Use an onion and garlic-free jam or relish and stick to one fritter per serve.

HFG tip

These fritters can be made ahead and served cold or warm.

Nutrition Info (per serve)

Calories 32 cal

Kilojoules 130 kJ

Protein 2 g

Total fat 2 g

Saturated fat 1 g

Carbohydrates 5 g

Sugar 1 g

Dietary fibre 0 g

Sodium 90 mg

Calcium 20 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.