Corn & Courgette Fritters with Beetroot Crush
Serves 4
Ingredients
Fritters:
1 large courgette
1/2 cup corn
1 red chilli
1 spring onion stalk
3 eggs
Handful coriander
2 tbsp flour
Salt & Pepper
Beetroot Houmous:
1 beetroot
1/2 cup olive oil
1 tin chickpeas
2 tbsp tahini
1 tsp red wine vinegar
Salt & Pepper
Salad:
4 Sweet Potatoes
1/4 cup edamame
1 block feta
100g rocket
75g pecans or walnuts
Method
Pre heat oven to 190 degrees C. Chop up beetroot and add to a greased or lined oven tray and into the oven. Chop up the sweet potato and add to the oven tray. Grate the courgette, finely dice chilli, coriander and spring onions and add to a large mixing bowl. Pour in the corn and crack in the eggs followed by the flour. Season well and mix with a spoon. Heat a pan on medium with a drizzle of olive oil then once the pan is hot using a tablespoon, spoon the mixture into the pan into small fritter sizes. Add another tiny bit of mixture on top of the mixture you’ve just put in the pan to make the fritter thick. You can have up to four in a pan at a time. Leave for 2-3 mins then flip and leave for another minute, then transfer to a plate and put in the oven with the other veggies. Continue this process until you’ve got no mixture left. Add the edamame beans to the oven tray (if defrosting is required) and remove the beetroot (check it’s soft first) from the oven and place in a food processor with the chickpeas, olive oil, tahini, red wine vinegar and season well. Blend until smooth then spoon onto plates and smooth out on one side of the plate. Place rocket beside your houmous. Roughly chop up the feta and nuts and set aside. Remove oven tray and fritters and sprinkle sweet potato on top of the rocket and fritters on top of the houmous. Sprinkle edamame on top of sweet potato, then edamame then feta, and finally the pecans.