CHERRY TOMATO SALAD WITH COURGETTE FRITTERS
120g courgette, coarsely grated
1 spring onion, finely chopped
80g canned four bean mix, rinsed, drained, mashed
1 extra large egg white, lightly beaten
2 tbsp coarsely grated ow-fat cheddar
A pinch of ground nutmeg
2 tbsp finely chopped flat-leaf parsley
Cooking oil spray
60g cherry truss tomatoes
30g baby spinach leaves
1 tsp white balsamic
Squeeze excess liquid from courgette. Combine courgette, onion, beans, egg white, cheese, nutmeg and half the parsley in a medium bowl; season.
Shape mixture into 4 patties; place on a plate. Refrigerate for 15 mins.
Lightly spray a small non-stick frying pan with oil and heat over medium-low heat. Cook fritters for 2 mins each side or until cooked through. Transfer to a plate; cover to keep warm.
Combine tomato, spinach, balsamic and, remaining parsley in a small bowl; season. Serve fritters with tomato salad.
Tip: Make double quantity of fritters and keep, covered, in the fridge up to 3 days.