Sundried tomato and basil fritters

Babiche Martens

Cook these summer fritters on the barbecue hotplate when there is a crowd, it’s easier than the frying pan. They also make a great option for vegetarians. Try adding some corn sliced from a fresh corn cob or any other fresh vegetables. I have served them here with roasted vine tomatoes. They make a simple fresh meal served with some sliced ciabatta.

Ingredients

3	Courgettes, grated (Main)
½	Red onions, chopped finely
2 cloves	Garlic, crushed
¼ cup	Semi-dried tomatoes, chopped
½ cup	Chopped basil (Main)
¼ cup	Chopped oregano leaves (Main)
2 tsp	Lemon zest, grated
1 cup	Grated parmesan cheese (Main)
¼ cup	Self raising flour
3	Eggs
100 g	Ham, chopped, optional (Main)
2 Tbsp	Oil, for cooking

Sauce

2 Tbsp	Tahini
½ cup	Greek yoghurt (Main)
1 Tbsp	Lemon juice

Directions

1. Place the grated courgettes into a clean tea towel and squeeze out the juice.
2. Into a large bowl place the courgettes, onion, garlic, tomatoes, basil, oregano, zest, parmesan, flour, eggs and ham if using. Season with salt and pepper. Combine well.
3. Heat a little oil in a frying pan. Place heaped tablespoons of mixture into the pan. Cook for 3 or 4 minutes each side until cooked through.
4. In a small bowl combine the tahini, yoghurt and lemon juice.
5. Serve warm with yoghurt sauce.

More of Angela's fresh, fast summer dishes

• Potato and lamb sliders
• Crisp and crunchy watermelon salad