CHERRY TOMATO SALAD WITH COURGETTE FRITTERS

Prep 0 h : 15 m
Cook 0 h : 5 m
Serves
1

Ingredients

  • 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


Method

  • 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.