This month we are doing a short, sharp and sweet, delicious recipe that you can rattle together in no time. Have fun and enjoy!
Tomato salsa
1 x punnet cherry tomatoes cut in half
1 x red chilli
½ tsp white wine vinegar
Combine all ingredients into a pot season with salt and pepper and simmer for 5 minutes until the tomatoes are soft and falling out of their skins.
Courgette and chees fritters
4 medium or 8 small courgettes, grated
2 x eggs beaten
A third of a cup grated cheese (cheddar or parmesan)
½ red onion finely chopped or grated
½ cup chickpea flour
Salt and pepper
Olive oil for frying
Coriander chopped for serving
Combine all the ingredients. The mixture will be quite wet.
Heat a table spoon of olive oil and fry dollops of the mixture at a medium heat so they cook through. Cook for 4-5 minutes each side until golden brown.
Serve warm with the salsa and a good sprinkle of chopped coriander. I have served my fritters with a grilled garlic black mushroom on top, and roasted broccoli stems on the side.
Beautiful, appetising and delicious!
