Courgette Fritters with a red pepper pickle sauce and tahini cream
These are easy to make and very tasty. The red pepper pickle provides a lovely acidity to cut through the tahini cream, giving a beautifully balanced meal. Serve 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
- ½ red chilli
- ½ bunch of scallions (or spring onions)
- 240 g of tinned butter beans
- small bunch of fresh mint or coriander (10g)
- Juice of ½ lemon
- 2 tsp lemon zest
- 4 tbsp regular flour (or chickpea flour)
- ½ tsp salt
- ½ tsp black pepper
Roasted red pepper pickle sauce
- 1 340g jar of roasted red pepper (220g drained weight in brine not oil)
- 4 tbsp brine (from the roasted red pepper jar)
- Pinch of salt
Tahini cream
- 150 g natural soy yoghurt
- 2 tbsp light tahini
- Pinch of salf
Instructions
- Prepare the courgettes: Grate the courgettes into a colander, sprinkle with a pinch of salt, and squeeze with your hands for about 30 seconds. Let them sit in the colander for 5-10 minutes to drain excess moisture.
- Chop the vegetables: While the courgettes are draining, finely chop the chilli (remove the seeds if you don’t like it too spicy) and the greens of the scallions (spring onions). Drain and rinse the butter beans, and finely chop the mint or coriander leaves.
- Prepare the fritter mix: After letting the courgettes sit for at least 5 minutes, squeeze out as much liquid as possible and discard it. Place the drained courgettes in a large bowl.
- Combine ingredients: Add the chopped chilli, scallions, butter beans, mint or coriander, lemon juice, lemon zest, flour, salt, and black pepper to the bowl. Mash the ingredients together using a potato masher or a fork until well combined.
- Form the fritters: Take approximately 2 tablespoons of the mixture and shape it into small fritters (disk shapes) using your hands.
- Cook the fritters: Heat a non-stick pan on high heat. Once the pan is hot, add ½ tsp of oil and spread it around. Gently wipe away the excess oil using kitchen paper to leave a light coating. Add the fritters to the pan and cook for about 2 minutes on each side, or until golden brown. Repeat until all the fritters are cooked.
- Make the red pepper pickle sauce: Remove the roasted red peppers from the jar, reserving the brine. Place the roasted peppers (without the brine) in a blender, add 4 tbsp of the brine, and a pinch of salt. Blend until super smooth. Taste and adjust seasoning with more salt or maple syrup if needed, keeping in mind that the sauce should be sharp and acidic.
- Make the tahini cream: In a small bowl, mix the soy yoghurt, tahini, and a pinch of salt until smooth.
- Serve: Divide the tahini cream between two plates. Place the fritters on top of the tahini cream and drizzle over the red pepper pickle sauce. Serve with some sauerkraut or avocado if desired. Enjoy!