Baked courgette fritters
120g low fat yogurt
80ml pumpkin seed oil
570g green courgette, grated
370g yellow courgette, grated
50gr spring onion, thinly sliced
25g coriander, finely chopped
22g long red chillies long, deseeded and finely diced
1tsp sweet smoked paprika
½ tbsp chaat masala
1 tsp salt
½ tsp turmeric powder
130g chickpea flour
Salad, mix together
110g snow peas, thinly sliced lengthwise
100g broccoli stems, peeled, thinly sliced in strips
40g red onion, peeled and thinly sliced
40g celery leaves, roughly chopped
22g cucumber, deseeded and thinly sliced
Juice of 1-2 limes
50ml pumpkin seed oil
Preheat the oven to 180°C.
Line a baking tray with baking paper around 20x27x5cm.
Mix together the two types of courgettes, place in a clean kitchen towel and squeeze out extra moisture, a small portion at a time. (You should be left with 640g.)
Mix the courgettes with spring onion, coriander, chilli, all spices and salt.
Add eggs, mix and then add chickpea flour.
Mix quickly, pour it in a baking paper-lined baking tray and bake for 15-25 mins or until golden and glazed on top. (To know it is done, give the tray a little shake, if it does not wiggle, it is done. Remove it from the pan and let it cool. Cut it into triangles and grill it on a grill pan.)
Serve with the prepared salad and drizzle some yogurt and pumpkin seed oil on top.