Courgette fritters with dill & cucumber sauce
- Preparation and cooking time
- More effort
- Serves 6
Grated courgette and goat's cheese are pressed into patties and baked in this sensational vegetarian starter
For the fritters
For the sauce
- 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.
WHY CHOOSE RAW?
I’ve used all raw ingredients, as they have a fuller flavour than commercial versions. They also retain their natural enzymes, which are mostly destroyed during pasteurisation. These enzymes can have a beneficial effect on digestion – however, these recipes would be just as delicious with your favourite honey or a standard cider vinegar. We used Hill Top Honey, available from hilltop-honey.com and ocado.com. The raw cider vinegar we used, by Raw Health, is available from Amazon, Ocado or planetorganic.com.
MAKE VEGGIE BURGERS
It is easy to turn these fritters into vegetarian burgers for a laidback lunch. Spread houmous over six sesame seed rolls and fill each with
a fritter, a spoonful of the sauce and some baby kale leaves. You can also use the mix to make mini fritters to serve as canapés.