Courgette, white bean and feta fritter with preserved lemon and mint yoghurt
Rachel Green shares three of her favourite seasonal recipes featuring fresh garden herbs and vegetables.
METHOD
• Start by mixing all the ingredients for the yoghurt together.
• Coarsely grate the courgettes into a colander and toss with a little salt and leave to drain for 30 minutes to an hour. Squeeze thoroughly and put into a large mixing bowl. Add the spring onions, beans, feta, dill, mint, nutmeg, beaten egg, flour and baking powder. Season and mix well together.
• Put a generous amount of oil in a frying pan and put over a medium heat. When the pan is hot, add spoonfuls of the batter to the pan and flatten slightly. Cook for a couple of minutes until golden brown, flip over and repeat. Drain the fritters onto kitchen towel and serve immediately, while hot, with the yoghurt.
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