Spiced Courgette and Chickpea Fritters with Tomato, Cucumber ana Mint Salsa

Name: Spiced Courgette and Chickpea Fritters with Tomato, Cucumber ana Mint Salsa
Yield: Serves 4
Ingredients: 500 g courgettes, grated 1 x 400 g tin chickpeas, rinsed and drained; 100 g gram (chickpea) flour; 3 spring onions, finely sliced; salt and black pepper; juice of ½ lime, plus more to taste (or lemon juice); 1 tbsp curry powder; 240 g plain yoghurt; 1 tsp peeled and finely grated fresh ginger; 1 small or ½ large cucumber, finely diced; 1 green chilli, deseeded and finely chopped; sunflower or light olive oil, for frying; 3 tbsp chopped coriander leaves; 5–6 tomatoes, depending on size, deseeded and chopped; small bunch of mint, leaves finely shredded; 2 tbsp extra virgin olive oil; 1 or 2 chillies, finely chopped; finely grated zest of 1 lime

Preparation info

Serves
4

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Most people think of basil being the herb match for tomatoes, but mint works really well too. You could also try other grated veg in this; squash in autumn or carrot in the winter work well, served with a seasonal chutney instead of a fresh salsa.

Ingredients

500 g courgettes, grated 1 x 400 g tin chickpeas, rinsed and drained
3

Starter
August
July
June
Winter
Autumn
Summer
September
Vegetarian
Gluten-free

Method

Put a clean tea towel in a colander over a bowl. Tip in the grated courgettes. Wring the towel several times, to squeeze out as much moisture as you can. Wash and dry the bowl.

Tip the chickpeas into the bowl and lightly mash with a fork, so some are crushed and some whole. Add the courgettes, spring onion, chilli, coriander, gram flour, curry powder, ginger and