Sweet chilli jam
Learn how to make your own sweet chilli jam with our easy recipe. This versatile condiment has a subtle spicy kick, and goes well with any selection of cold cuts of meat
Feta & spring onion fritters
Serves 6 - 8
Easy
Prep:
Cook:
Serve these versatile fritters with chilli jam for breakfast, lunch or dinner. This recipe comes from our Good Food Rising Stars winner Georgia Hughes
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- 4 tbsp olive oil
- 1 bunch of spring onions(8-10), chopped into 1cm pieces
- 1 courgette(around 150g), grated
- 200g cooked quinoa
- 100g fetacrumbled
- 6 sundried tomatoesfinely chopped
- 1 tsp smoked paprika
- 1 tsp garlic granules
- small handful of mintleaves picked and finely chopped
- small handful of dillfinely chopped
- 2 eggsbeaten
- 5 tbsp plain flour
To serve
- yogurtlemon wedges, and chilli jam
Nutrition: Per serving (8)
- kcal186
- fat10g
- saturates3g
- carbs16g
- sugars2g
- fibre2g
- protein7g
- salt0.38g
Method
step 1
Heat 2 tbsp of the olive oil in a frying pan over a medium heat. Add the spring onions with a pinch of salt, and cook for 6-8 mins until softened.
step 2
Tip the grated courgette into a clean tea towel and squeeze out any excess water, wringing the tea towel tightly. Tip into a bowl along with the softened spring onions. Add the quinoa, feta, tomatoes, smoked paprika, garlic granules, mint, most of the dill, beaten eggs and flour. Season and stir well to combine.
step 3
Drizzle 1 tbsp of the oil into the frying pan and set over a medium heat. Add 2 heaped tbsps of the mixture to the pan and smooth out using the back of the spoon. Cook in batches, drizzling in the remaining oil as needed for 6-8 mins until crisp and brown. Turn and repeat.
step 4
Serve the fritters warm with yogurt, lemon wedges for squeezing over and some chilli jam. Garnish with the remaining dill.
