Courgette fritters with dill & cucumber sauce
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
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Ingredients
For the fritters
- rapeseed oil or vegetable oil, for greasing
- 350g courgettes, grated
- 1 egg
- 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
- small pack dill, chopped
- ½ cucumber, peeled and diced
To serve
- 60g bag baby kale
- 1 lemon, cut into wedges
Method
- STEP 1
First make the sauce. Whisk together the mustard, vinegar and lemon juice, then slowly add the oil while continuing to whisk.
- STEP 2
Stir in the dill and cucumber, and chill until using. This can be made the night before.
- STEP 3
Heat oven to 190C/170C fan/gas 5 and brush a large baking tray with oil.
- STEP 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.
- STEP 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.
