Courgette, feta and mint fritters with chilli jam
(at time of publication)
Ingredients
- 1 spring onion, green part only, finely sliced
- 2 tablespoons chopped fresh mint, plus extra to garnish
- 4 cups grated courgette (about 3 large courgetteszucchini, 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
Instructions
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 32cal
-
Kilojoules 130kJ
-
Protein 2g
-
Total fat 2g
-
–Saturated fat 1g
-
Carbohydrates 5g
-
–Sugars 1g
-
Dietary fibre 0g
-
Sodium 90mg
-
Calcium 20mg
-
Iron 0.5mg
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