Courgette, spelt and cumin fritters, courgette, parsley and cashew salad
Item 1 of 1
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.
First published in 2016
discover more:
Ingredients
Metric
Imperial
Courgette fritters
- 6 courgettes
- 2 large shallots
- 2 garlic cloves, crushed
- 20g of cumin seeds, toasted and crushed
- 20g of parsley, chopped
- 1/4 lemon, zested
- 50g of vegan cheese, grated
- 30g of flour
- 200g of spelt, cooked
- 1/2 tsp mustard powder
- salt
- olive oil, to fry the shallots
Dressing
- 50ml of olive oil
- 10ml of Chardonnay vinegar
- 1/2 lemon, zested
Salad
- 4 pale green courgettes, halved lengthways
- 2 yellow courgettes, finely sliced lengthways
- 2 courgettes, green, finely sliced into rounds
- 1/4 bunch of parsley, leaves chopped
- 120g of cashew nuts, toasted and roughly chopped
- olive oil
- salt
To serve
- parsley cress, to garnish
SAVE RECIPE
Method
1
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
2
Dice the shallots and sauté in olive oil over a medium heat without colour until softened. Allow to cool
- 2 large shallots
- olive oil, to fry the shallots
3
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
- 2 garlic cloves, crushed
- 20g of cumin seeds, toasted and crushed
- 20g of parsley, chopped
- 1/4 lemon, zested
- 50g of vegan cheese, grated
- 30g of flour
- 200g of spelt, cooked
- 1/2 tsp mustard powder
4
To make the dressing, mix the olive oil, vinegar and lemon zest together and set aside
- 50ml of olive oil
- 10ml of Chardonnay vinegar
- 1/2 lemon, zested
5
To make the courgette salad, sauté off the halved courgettes in oil and season well
- olive oil
- 4 pale green courgettes, halved lengthways
- salt
6
Mix the raw courgettes together with the chopped parsley, vinaigrette and cashew nuts and season well
- 2 yellow courgettes, finely sliced lengthways
- 2 courgettes, green, finely sliced into rounds
- 1/4 bunch of parsley, leaves chopped
- 120g of cashew nuts, toasted and roughly chopped
7
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
8
Assemble on 4 plates with the fritters, the sautéed courgettes and the courgette salad. Garnish with parsley cress to finish
- parsley cress, to garnish
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2023
