Monday, 15 August 2016

When the weather clamps down and you're anchored in a safe haven, I like to keep busy with making comfort food, whilst the weather rages outside.

The recipe below makes about 15 fritters and they're really quick to make and cook.

INGREDIENTS
2 large courgettes
1/2 teaspoon of sea salt
1/2 teaspoon of garam masala
1 x chilli
1 x large onion
1 tablespoon of ground parmesan
2 teaspoons of homemade pesto
black pepper
2 eggs
two tablespoons of flour

INSTRUCTIONS
1. Grate the courgettes in a bowl, add the salt and leave for 20 minutes, then squeeze out the excess water.
2. Meanwhile you can beat the eggs, grate the onion, dice the chilli and add the rest of the ingredients to courgette, once all water is squeezed out from courgettes.
4. Mix thoroughly and dollop the wettish mixture with a dessert spoon into a frying pan.
5. Fry until golden brown on both sides, they do cook quite quickly, so don't leave them.

You can serve these with plain yogurt or a fruit chutney. Instead of courgettes you can use other vegetables like onions, potatoes, broccoli, cabbage, sweet corn.

PESTO INGREDIENTS
1 bag of watercress (or good couple of handfuls of herbs: basil, parsley, etc)
Several glugs of olive oil
1 garlic clove
Small bag of pine nuts

Place in a bowl everything except the pine nuts and mix thoroughly. Then add the pine nuts as you can leave the texture slightly courser. You can toast the pine nuts, it does change the flavour dramatically and can take over from the watercress, play around depending upon your taste.