Courgette and Spinach Fritters

INGREDIENTS:

This recipe makes 2 portion

  • 450g of courgette
  • 45g of buckwheat flour
  • 30g of fresh spinach
  • 1/2 a red onion
  • 2 cloves of garlic
  • 5 sprigs of fresh parsley
  • 1 tsp paprika
  • 2 tbsp of milled flaxseed mixed with 20ml of water
  • Salt and pepper to taste
  • 10ml of olive oil for cooking

METHOD:

  • Grate the courgette and place into a sieve over a bowl and lightly salt to help draw out the moisture. leave it for ten minutes
  • Mix the flaxseed and water together and leave to thicken for 10 minutes
  • Finely chop the onion and crush the garlic into a mixing bowl
  • Squeeze out any excess moisture out of the courgette and place it into the bowl with the onion and garlic and now add the thickened flaxseed mixture, buckwheat flour, parsley, spinach, paprika and a little salt and pepper. Mix well
  • The mixture should stick together quite well, but if it doesn’t try adding a little more flour
  • Place a frying pan on a medium heat and add 1 tsp of oil
  • Using your hands, form the courgette mixture into fritters then lightly coat them with a little more flour before placing them into the pan to cook
  • Cook for 3 minutes before flipping the fritter and cook for a further 3 on the other side
  • The mix should make 6 fritters