Tredwell's chef Chantelle Nicholson celebrates the joys of plant-based cooking in this vegan courgette fritter recipe, served with a colourful courgette salad and scattered with cashews and parsley for a super summery finish.
Begin by making the fritters. Grate the courgettes, place in a colander and sprinkle with a little sea salt. Leave to salt for 15 minutes before squeezing well to wring out any moisture
Mix the courgettes and shallots with the remaining fritter ingredients until well-combined. Fry off a small piece of the fritter mixture to check the seasoning and adjust if necessary
Heat 4 blini pans with vegetable oil. When hot, divide the fritter mix into each and pat down to compact. Fry until golden then carefully turn over and cook until the underside is golden and crispy
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Assemble on 4 plates with the fritters, the sautéed courgettes and the courgette salad. Garnish with parsley cress to finish
From New Zealand law student to group operations director and now chef-patron of Tredwells in London, Chantelle Nicholson’s hard work and determination has seen her rise through the ranks of Marcus Wareing’s restaurant empire.
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