Wholesome and vibrant courgette and fonio fritters perked up with fresh lemon and cooked until crisp and golden on the outside and tender in the middle. These fritters make a delicious brunch with salad and vegetables, a great snack, lunch or dinner option. They are naturally gluten-free, 100% plant-based and made from whole foods.
Ingredients
- 50g Aduna Fonio Super Grain
- 1 small courgette (150g)
- 1 tsp salt
- ½ of a lemon, zest and juice
- Handful of fresh mint, chopped
- 2 spring onions, thinly sliced
- 40g chickpea flour
- Salt and black pepper to taste
- Olive oil, for frying
Avocado Tomato Salsa:
- 1 avocado, cubed
- 160g cherry tomatoes, chopped small
- Handful of fresh mint, chopped
To serve:
- Salad leaves
- Hummus
- Seeds
- Pomegranate
Method
- Grate the courgette and place in a sieve over a large bowl. Sprinkle over 1 tsp salt and stir through. Leave to rest for 10 minutes and then squeeze out the excess moisture with your hands.
- Add the courgette to a clean bowl with the zest of ½ lemon (save the juice for later), the chopped mint, spring onion and chickpea flour. Add to the fonio and mix everything together. Season with salt and pepper.
- Shape the mixture into 10-12 fritters and press firmly between your hands to flatten. Wash your hands halfway through if they are sticky.
- Heat a little olive oil in a large non-stick frying pan and cook the fritters for about 3-5 minutes on each side until golden brown.
- Whilst the fritters are frying, stir together the avocado, chopped tomatoes, fresh mint, juice of the ½ lemon and some salt and pepper.
- Serve the fritters with salad leaves, the avocado tomato salsa, some hummus, mixed seeds or pomegranate.
Enjoy!
Recipe by Nourishing Amy
