Courgette and Herb Fritters

"These are a go-to recipe on busy days. The mint, parsley, spring onions and garlic give the courgettes lots of flavour, and the gram (chickpea) flour adds great plant protein too."

– Ella Mills (founder of Deliciously

Ella)

Ingredients

• 400g courgettes, trimmed and coarsely grated

• 70g gram flour

• 1½ tsp baking powder

• 1 tbsp nutritional yeast

• 2 spring onions, finely sliced

• 1 garlic clove, crushed

Makes 16

Method

Sprinkle a little salt over the courgettes, place in a colander and set aside to drain for 15 minutes.

Sift the flour and baking powder into a large mixing bowl. Add the nutritional yeast, spring onion, garlic, parsley, and mint.

Squeeze as much liquid as possible out of the courgettes and add them to the bowl. Season to taste and stir the mixture to combine, ensuring that no dry patches of flour remain.

Heat a little of the oil in a large, non-stick frying pan. Add tablespoons of the mixture and flatten into 1cm-thick patties, spacing them a little apart. Cook for 4–5 minutes on each side, until crisp and golden. Keep warm under a tea towel and repeat with the remaining mixture.

Note: Courgettes hold a lot of water so it’s important to really squeeze out as much liquid as you can before adding them to the fritter mixture. Letting them sit with the salt at the start really helps get that extra liquid out too, so don’t skip that step!

• small handful of flat-leaf parsley, finely chopped

• 2 mint sprigs, leaves finely chopped

• 1 tbsp sunflower or coconut oil

• Sea salt

To serve:

• Vegan pesto (optional)

3.8 miles better per portion* *4 fritters

90.6% less emissions than Cod and Herb Fritters.

How To Go Plant-Based: A Definitive Guide For You and Your Family by Ella Mills (published by Yellow Kite, priced £26 with photography by Clare Winfield) is out now.

Photograph of Ella by Sophia Spring.