Courgette, Pea and Mint Fritters

Courgette, Pea and Mint Fritters


  •  1 small  courgette, coarsely grated

  • ½ tsp sea salt
  • 2 large free-range egg
  • 1 tsp baking powder
  • 5 tbsp plain flour
  • 2tsp ground cumin
  • 100g frozen peas, thawed
  • 1 small bunch mint, finely chopped  
  • vegetable oil, for frying
  • freshly ground black pepper

For the lime pickle and yogurt dip 


  • 2 tbsp plain yoghurt
  • 1 tsp lime pickle 



  1. Season the courgette with sea salt and set aside on plate. 
  2. Using the Bamix c blade, blend together the eggs, baking powder, flour and cumin in a large bowl and season with black pepper.
  3. Squeeze the excess water out of the courgette over the sink, then add the courgette and peas to the batter along with the chopped mint. 
  4. Heat enough oil to just cover the bottom of a large frying pan, over a medium-high heat.
  5. Drop in heaped tablespoons of the courgette mixture, flattening them with the back of the spoon to make fritters. Fry each one for 1–2 minutes, or until golden-brown on each side. Set the fritters to drain on a plate lined with kitchen paper.
  6. To make the dip, stir together the yoghurt and lime pickle in a small bowl.
  7. Serve the fritters with the lime dip.