Baked courgette fritters

Prep 0 h : 30 m
Cook 0 h : 45 m


  • 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

    2 eggs

    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.