I love this recipe and I love the fact that it is so versetile. One day I had it for brunch, the next for my lunch and the next with dinner. These fritters really can be eaten at any time of the day and are also a great snack.

Here I served them on a bed of lambs lettuce & topped with cottage cheese, smashed avocado, spring onions, chilli flakes & pomegranate

Ingredients:

• 1 Courgette , grated & excess liquid squeezed out
• 100g tinned sweetcorn
• 3- 4 spring onions
• 2 Tbs chopped fresh parsley
• 1/2 cup gram flour (you can use plain too!)
• 1/2 tsp paprika
• 1/2 tsp hot chilli powder
• Salt & pepper to taste
• VEGAN: 2 flax eggs (ratio of 1 tbsp flax to 2.5 tbsp water per egg) – set in fridge for 5 mins
• Non vegan: 2 eggs, feta (optional)
• 2 tbsp oil of choice

Method:

1. In a bowl, mix the courgette, sweetcorn, spring onions, parsley, chilli, paprika & salt & mix to combine
2. Sprinkle the flour over & mix again
3. Add the flax seed (or egg) mix bit by bit and stir very well until a thick batter forms
4. Add a little extra water, or flour if needed
5. Gently stir through the feta if using
6. Heat the oil in a large frying pan, then dollop in big tablespoon fulls of the batter
7. Once a bit of a crust has formed, squish with a spatula & cook a bit longer
8. Flip & cook on the other side
9. Drain on paper towels & cook the next batch
10. Eat and enjoy
11. Can be reheated on a pan, in the microwave or eaten at room temp!