Courgette fritters with dill & cucumber sauce

Courgette fritters with dill & cucumber sauce

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(3 ratings)

Prep: 35 mins Cook: 25 mins

More effort

Serves 6
Grated courgette and goat's cheese are pressed into patties and baked in this sensational vegetarian starter

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal151
  • fat10g
  • saturates2g
  • carbs7g
  • sugars2g
  • fibre2g
  • protein7g
  • salt0.3g
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    For the fritters

    • rapeseed oil or vegetable oil, for greasing
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 350g courgettes, grated



      The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

    • 1 egg



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 50g buckwheat flour
    • 1 tsp black onion seeds
    • 25g pumpkin seeds
    • 1 garlic clove, crushed
    • 50g goat’s cheese

    For the sauce

    • 1 tsp Dijon mustard
    • 50ml raw apple cider vinegar (see tip)
    • 1 tsp lemon juice
    • 2 tbsp rapeseed oil or vegetable oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • small pack dill, chopped
    • ½ cucumber, peeled and diced

    To serve

    • 60g bag baby kale



      A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

    • 1 lemon, cut into wedges



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


    1. First make the sauce. Whisk together the mustard, vinegar and lemon juice, then slowly add the oil while continuing to whisk.

    2. Stir in the dill and cucumber, and chill until using. This can be made the night before.

    3. Heat oven to 190C/170C fan/gas 5 and brush a large baking tray with oil.

    4. For the fritters, gather the courgette in a clean tea towel and squeeze it to get rid of any excess moisture. Tip the courgette into a large bowl and mix together with the egg, buckwheat flour, onion seeds, pumpkin seeds and garlic. Season well, then dollop heaped spoonfuls of the mixture onto the prepared tray to create 6 round fritters. Press a piece of goat’s cheese into the middle of each one.

    5. Bake for 20-25 mins or until firm and golden on the top. Leave to cool on the tray before transferring to a wire rack. Serve cold or just warm, with the dill sauce, baby kale and lemon wedges on the side.

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    Comments, questions and tips

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    Minoo's picture
    7th Jun, 2016
    This was a surprise hit. My husband doesn't like cucumber usually but the recipe almost pickles them and he loved it! I used normal apple cider vinegar rather than raw as I already had that, and I also used normal plain flour as I couldn't find buckwheat flour - and you don't really use much. The fritters were delicious and the goats cheese and pumpkin seeds really made them. Don't forget to grease the tray though because it's not easy to get them off! We had 3 fritters each with some salad for a lunch, rather than having this as a starter.
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