Below is my father’s recipe for courgette fritters. I want to adapt into a vegan recipe for myself. My husband loves them.
4 courgettes (450g)
3 medium Maris Piper potatoes (450g)
1 small handful of flat leaf parsley, finely chopped
1 small handful of fresh mint, freshly chopped
2 cloves of garlic, crushed
2 medium organic & free range eggs, lightly beaten
250g feta, crumbled
2 tablespoons plain flour
vegetable oil for shallow frying
sea salt and freshly ground black pepper
Coarsely grate the courgettes and squeeze out as much liquid as you can.
Peel the potatoes, place them in a saucepan and add a little salt and enough water to just cover them. Simmer gently for 8 minutes, drain them and set aside.
When cool enough to handle, grate them coarsely into a bowl.
In a large bowl, add the courgettes, grated potatoes, flat leaf parsley, mint, onion and spring onions, garlic, beaten egg and feta and mix well using a folk.
Divide the mixture into 12 and shape into rounds about 1 cm thick. Flatten them slightly by pressing them down with the palm of your hand, forming small cakes.
Lightly dust the cakes with the flour and shallow fry in about 5mm of oil in 2 batches for about 2 minutes on each side or until golden brown.
Drain on kitchen paper before serving.