Courgette Feta Fritters

Courgette feta fritters make a wonderful starter, snack or light dinner. Using buckwheat flour in the batter keeps them light and gluten free. I served these with a spicy avocado chilli and lime salsa which was fresh and cut through the richness of the fritters. Makes 4 fritters

Courgette Feta Fritters

• 2 Medium Courgettes
• 1 Organic Egg
• 1 tbsp Buckwheat Flour (or plain flour for non gluten free)
• Splash Organic Milk
• 50g Organic Feta
• Salt and Pepper
• Butter or Olive Oil, for frying

1. Grate the courgettes into a colander. Scatter 1tsp salt over and place over a bowl or sink to drain. The salt will draw out some of the moisture from the courgette. Leave for 5-10 minutes.
2. Squeeze out as much moisture as you can from the courgette and place in a bowl.
3. Add the egg, flour, feta and pepper and mix to create a batter.
4. Heat a large frying pan and add enough oil/butter/combination to shallow fry.
5. Split the mixture into 4 and shape into patties.
6. Place in the frying pan and fry on each side for about 5 minutes.
7. Serve with a fresh salsa or dip like the avocado, chilli and lime recipe below.

Avocado, Chilli and Lime Salsa

• 1 Avocado
• 1 Lime
• 2 Fresh Chillies
• Handful Fresh Coriander (or frozen)
• 1 Clove Garlic
• Salt & Pepper, to taste
• Drizzle of Avocado Oil

1. Cut the avocado in half, twist and remove the pip. Squeeze out the green flesh into a bowl.
2. Juice the lime into the avocado. This will stop it colouring and add a zinginess to the salsa.
3. Finely chop the chillies, garlic  and coriander and add to the avocado.
4. Add seasoning to taste and serve with the fritters, drizzling with a little avocado oil.

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