Spiced pea & courgette fritters with minty yogurt dip

• Greek yogurt↗120ml ml
• garlic clove↗½

  crushed

• good-quality extra virgin olive oil↗1 tbsp tbsp
• mint sauce3 tsp tsp

  (or 2 tbsp freshly chopped mint leaves)

• gluten-free plain white flour↗100g g
• medium eggs↗3
• courgettes↗2

  grated and the moisture squeezed out

• peas↗60g g

  (thawed if frozen)

• finely chopped mint leaves2 tbsp tbsp
• spring onions↗2

  finely sliced

• green chilli↗1

  deseeded and finely chopped

• lemon↗1

  zested

• ground coriander↗1 ½ tsp tsp
• ground cumin↗1 ½ tsp tsp
• baking powder↗¼ tsp tsp
• vegetable oil↗4 tbsp

  for frying

• feta↗100g

  crumbled

• spring onions↗3

  thinly sliced on a diagonal

Step-by-step instructions

1. 1

   In a large bowl, mix together all the fritter ingredients, except the oil, until combined. For the yogurt dip, simply mix all the ingredients together in a small bowl with plenty of freshly ground black pepper and 1 tsp salt. The dip can be made in the morning and chilled.

2. 2

   When you’re ready to cook the fritters, heat the oil over a high heat (you want to make sure the oil is really hot, so be brave!). Carefully drop 1 tbsp of batter into the pan – add only 4-5 tbsp at a time so you don’t overcrowd the pan – and fry for about 2 mins each side until nicely crisp and golden. Remove from the pan and place on kitchen paper to absorb the excess oil. The fritters can be fried a couple of hours before serving, then reheated in the oven.

3. 3

   To reheat the fritters ready for serving, heat oven to 220C/200C fan/gas 7. Put the fritters on a baking tray and bake for 10 mins or until crispy and hot. Serve on a platter with the feta and spring onions scattered over, with the minty yogurt dip on the side.