Courgette, spelt and cumin fritters, courgette, parsley and cashew salad

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
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Ingredients

Metric

Imperial

Courgette fritters

Dressing

  • 50ml of olive oil
  • 10ml of Chardonnay vinegar
  • 1/2 lemon, zested

Salad

To serve

  • parsley cress, to garnish

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
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
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
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
First published in 2016
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From New Zealand law student to the opening of her first solo sustainable restaurant Apricity, Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.

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