The warm spring-like days of last week have been whipped away in a flurry of wind blown snow flakes and the land is once again covered in a soggy white blanket. On days like this it's great fun to spend the time in the kitchen, testing out recipes which have been filling my thoughts over the past few days.
I have been dreaming of fritters, taking lovely fresh whole vegetables and shredding them, mixing them up a bit, seeing what different flavours emerge. Sometimes I get it just right, like these carrot and courgette fritters, flavoured with ground and fresh coriander, and just the right amount of feta cheese.
Here is the recipe for the fritters :
Carrot and Courgette Fritters with Coriander and Feta (Makes 8)
Ingredients:
1 carrot, grated
1 courgette, grated
3 spring onions, green parts only, sliced
1 tsp ground coriander
Handful fresh coriander (chopped)
50g feta cheese, chopped into little cubes
1 egg, beaten
Grind of pepper
2 tbsp buckwheat flour
1 tbsp olive oil, for frying
Method:
Grate the carrot and courgette and then wrap in a clean tea towel and squeeze the excess liquid out, or spiralise them and then you don't need to squeeze them :-)
Put the grated veg in a bowl with all the remaining ingredients (except olive oil) and mix well
Heat the oil in a frying pan. Spoon about 2 tbsp of the mix at a time into the frying pan to form fritter shapes. Fry for about 5 - 7 minutes on each side, til they are golden brown and the egg is cooked.
Serve with a salad
