We have a glut of courgettes in the garden right now, but as they tend to be a staple part of pretty much any meal I make it’s no bad thing.
These little fritters are a delicious low carb lunch or would make a good little starter. They are punchy with chilli and spring onions, and the salty feta sets of the sweet courgettes beautifully.
Makes 5-6 fritters
2 spring onions
1 egg, 50g egg white
1 tbsp plain flour (or use coconut flour for a lower carb, gluten free option)
30g feta, plus extra to serve
Half a small bunch of flat leaf parsley, chopped
1/4 tsp smoked paprika
Pinch of crushed chilli flakes
1 tsp coconut oil
Avocado, salad leaves and cottage cheese to serve
Grate the courgette into a bowl. Finely chop the spring onions and parsley and add to the bowl. Add all the other ingredients except the coconut oil and whisk together. Season with salt and pepper
Heat the coconut oil in a non stick frying pan and dollop in a few blobs of the mixture, to form patties. Fry for a few minutes on each side until golden brown.
Top with avocado slices, a little more feta and a few chilli flakes.
Serve with green salad and a little cottage cheese for dipping.