Fruit and Vegetable illustration

Courgette Fritters with a red pepper pickle sauce and tahini cream


These are easy to make and very tasty, the red pepper pickle provide a lovely acidity to cut through the tahini cream to give a beautiful balanced meal. Serve also with some sauerkraut or a little avocado. The dip makes a wonderful condiment that will last a week in the fridge.

Takes 20 minutes

Serves 2

Ingredients
 

  • 260 g courgettes
  • 1/2 red chilli
  • 1/2 bunch of scallions/spring onions approx 4
  • 240 g of tinned butter beans
  • small bunch of fresh mint/coriander 10g
  • juice of 1/2 lemon
  • 2 tsp lemon zest
  • 4 tbsp regular flour or gram flour chickpea flour
  • 1/2 tsp salt
  • ½ tsp black pepper

Roasted red pepper pickle sauce

  • 1 jar of roasted red pepper 340g 220g drained weight in brine (not oil)
  • 4 tbsp of brine from the roasted red pepper jar
  • Pinch of salt
  • Tahini cream
  • 150 g natural soy yogurt
  • 2 tbsp light tahini
  • Pinch salt

Instructions
 

  • Instructions:
  • Grate the courgettes into a colander, sprinkle them with a pinch of salt, squeeze in your hands for 30 seconds or so and leave to sit in the colander for about 10 minutes. This is to help the courgette lose moisture.
  • In the meantime, finely chop the chilli (remove the seeds if you don’t like it spicy) and finely chop the scallions greens/spring onion greens. Drain and rinse the tinned butter beans. Finely chop the mint/coriander leaves too.
  • After leaving the courgettes to sit for 5 mins, using your hands, squeeze all the juice out of the courgettes and discard the liquid, place the courgettes in a large bowl.
  • Add all the remaining ingredients into the bowl and mix thoroughly mashing all the ingredients together. Use a potato masher/fork, if you don’t like to use your hands, to mash. Using your hands, take the equivalent of 2 tablespoons of the batter and roll them into small fritters (disk shape).
  • Put a non-stick pan on a high heat, and leave to heat up. Once hot add ½ tsp of oil and spread around the pan, gently wipe away using some kitchen paper to give a tiny coating of oil. Add the fritters and cook for a few minutes on each side till they go golden brown (approx 2 minutes on each side). Repeat until they are all cooked.
  • To make the red pepper pickle sauce, remove the roasted red peppers from the jar and keep the brine or water that they were in. Add the roasted peppers less the brine to the blender along with 4 tbsp of brine and a pinch of salt. Blend till super smooth. Taste and add more salt or some maple syrup to season to you liking bearing in mind this sauce is to be acid or sharp.
  • In a bowl mix together the soy yogurt and tahini and salt and once fully mixed divide between 2 plates. Divide up the courgette fritters and drizzle over the red pepper pickle.
  • Enjoy!
  P r i n t   R e c i p e
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