Well, 'waste not want not' as the saying goes, so I've made even more sweet chilli sauce (I think I now have enough to keep us going for at least 6 months!), and for lunch today I made carrot and courgette fritters - even my girls (6&8) loved them, which in my book is always fantastic when they're eating veggies and enjoying them.
'Is there a recipe?' I hear you ask, of course - and here it is...
Carrot and courgette fritters
Ingredients
1 large courgette - grated
An equal quantity of grated carrot
2-3 finely sliced spring onions
2 large eggs
3 tablespoons flour (I used gram but you can use any you like)
Salt and pepper to taste
1/2 teaspoon dried Italian mixed herbs
Coconut oil for frying (you can use other oils including butter)
Method
1. Mix all ingredients apart from the oil in a large bowl.
2. Heat a frying pan and add oil.
3. Add spoons of the mixture to make inch thick patties and press down.
4. Fry on each side for 3-4 minutes on quite a high heat - coconut oil is great for using at high temperatures as it doesn't smoke and retains all its nutrients.
5. When ready serve as a light lunch or as a side dish. I had mine as a quick lunch with some home made chilli sauce.
Now all I need to do is figure out what to do with the rest of the allotments offerings....
