Courgette fritters with dill & cucumber sauce

• rapeseed oil↗

  or vegetable oil, for greasing

• courgettes↗350g g

  grated

• egg↗1
• buckwheat flour↗50g g
• black onion seeds1 tsp tsp
• pumpkin seeds↗25g g
• garlic clove↗1

  crushed

• goat’s cheese↗50g g
• Dijon mustard↗1 tsp tsp
• raw apple cider vinegar↗50ml ml

  (see tip)

• lemon juice↗1 tsp tsp
• rapeseed oil↗2 tbsp tbsp

  or vegetable oil

• dill↗small pack

  chopped

• cucumber↗½

  peeled and diced

• bag baby kale↗60g g
• lemon↗1

  cut into wedges

Step-by-step instructions

1. 1

   First make the sauce. Whisk together the mustard, vinegar and lemon juice, then slowly add the oil while continuing to whisk.

2. 2

   Stir in the dill and cucumber, and chill until using. This can be made the night before.

3. 3

   Heat oven to 190C/170C fan/gas 5 and brush a large baking tray with oil.

4. 4

   For the fritters, gather the courgette in a clean tea towel and squeeze it to get rid of any excess moisture. Tip the courgette into a large bowl and mix together with the egg, buckwheat flour, onion seeds, pumpkin seeds and garlic. Season well, then dollop heaped spoonfuls of the mixture onto the prepared tray to create 6 round fritters. Press a piece of goat’s cheese into the middle of each one.

5. 5

   Bake for 20-25 mins or until firm and golden on the top. Leave to cool on the tray before transferring to a wire rack. Serve cold or just warm, with the dill sauce, baby kale and lemon wedges on the side.