Preparation time
30 mins to 1 hour
Cooking time
10 to 30 mins
Serves
Serves 4
Dietary
Vegetarian
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the fritters:
- Courgettes, grated: 4
- Ground cumin: ½ tsp
- Ground coriander: ½ tsp
- Finely chopped fresh dill: ½ tsp
- Feta: 100g/3½oz
- Spring onions, chopped: 6
- Plain flour: 100g/3½oz
- Baking powder: ½ tsp
- Free-range eggs, beaten (2 or 3, as desired)
- Salt: A pinch
For the salad and yoghurt:
- Greek-style yoghurt: 100g/3½oz
- Garlic cloves, crushed: 2
- Dried mint: ½ tsp
- Olive oil: 2 tbsp
- Lamb’s lettuce: 25g/1oz
- Watercress: 25g/1oz
- Red pepper flakes: A pinch
- Freshly ground black pepper: To taste
For the Turkish runner beans:
- Olive oil: 4 tbsp (plus extra to serve)
- Cherry tomatoes, halved: 400g/14oz
- Garlic (½ head)
- Fresh basil with stalks (1 bunch)
- Banana shallots, finely chopped: 2
- Garlic cloves, crushed: 3
- Caster sugar: A pinch
- Runner beans, sliced: 250g/9oz
Method
- Fritters:
- Preheat a deep-fat fryer to 180°C.
- In a large bowl, combine grated courgette, ground cumin, ground coriander, finely chopped dill, and a pinch of salt.
- Add crumbled feta, chopped spring onions, plain flour, baking powder, and beaten eggs to the mixture.
- Drop small balls of this mixture into the fryer and cook until golden. Be cautious with hot oil.
- Set the cooked fritters aside on a plate with kitchen roll.
- Salad and Yoghurt:
- Mix Greek-style yoghurt with crushed garlic, dried mint, and half of the olive oil in a small bowl.
- In a separate bowl, combine lamb’s lettuce, watercress, red pepper flakes, black pepper, and the remaining olive oil. Toss well.
- Turkish Runner Beans:
- Preheat the oven to 220°C (200°C Fan/Gas 7).
- On a baking tray, place half of the olive oil, cherry tomatoes (halved), a garlic head, and fresh basil. Roast until the tomatoes blister.
- Remove from the oven, discard the basil stalks, and stir through the basil leaves.
- In a frying pan over medium heat, sauté the remaining olive oil, shallots, and crushed garlic until soft.
- Add sugar and sliced runner beans. Cover with water and simmer until soft.
- Stir in the cooked tomatoes and basil. Serve at room temperature with a drizzle of olive oil.
- Serving:
- Arrange the fritters on a serving plate or bowl alongside the salad.
- Serve the yoghurt mixture on a separate plate and top with the bean and tomato mix.