Saladsbitsofcarey
Courgette, Herb & Feta Fritters | Butternut & Seed Salad
These courgette, herb & feta fritters are just so tasty, I usually do them as a snack but they are divine as a meal when served with a substantial veggie-loaded salad. Enjoy!
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
📝 Preparation Steps
1
Arrange sliced butternut onto a greased baking tray. Drizzle with olive oil. Season. Roast for +- ⏱️ 25 minutes or until cooked to your liking.
2
Meanwhile, spread the grated courgette on a dry clean tea towel, sprinkle with salt and allow to stand for ⏱️ 10 minutes to draw out excess moisture. Gently pat dry.
3
Combine the dried grated courgette, spring onion, feta, herbs, zest, psyllium husk and baking powder. Mix until well combined. Now mix in the egg. Season well with salt and pepper.
4
Heat enough oil in a large pan for shallow frying.
5
Drop heaped tablespoons of batter into the moderately hot oil and flatten into patties.
6
Fry for +- ⏱️ 3 minutes per side or until golden and cooked through. Place on a paper towel to absorb excess oil.
7
Toss the roasted butternut, blanched broccoli, sliced onion and baby spinach together or keep elements separate to create another grazing bowl of sorts. Sprinkle with seeds.
8
Serve fritters with salad goodies and lemon wedges on the side.
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