Lentil, courgette & dill fritters

Name: Lentil, courgette & dill fritters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 3 courgettes; 400 g can Essential Lentils In Water, drained and rinsed; 1 bunch salad onions, finely sliced; 20 g pack dill, most leaves finely chopped; 1 unwaxed lemon, zest and juice; 1 medium free range egg, beaten; 50 g self-raising flour; 5 tbsp Greek-style yogurt; 5 tbsp olive oil

Canned lentils are such helpful store cupboard ingredients, adding fibre and protein (at low cost) to these vibrant and delicious fritters.

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VegetarianHealthyLow in saturated fatSource of protein2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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3 courgettes
400g can Essential Lentils In Water, drained and rinsed
1 bunch salad onions, finely sliced
20g pack dill, most leaves finely chopped
1 unwaxed lemon, zest and juice
1 medium free range egg, beaten
50g self-raising flour
5 tbsp Greek-style yogurt
5 tbsp olive oil

Coarsely grate 1 courgette, then squeeze out any excess liquid using a clean tea towel. Put into a bowl with the lentils, most of the salad onions, the chopped dill, lemon zest, beaten egg and flour. Mix until combined, then season.
Using a peeler, shave the 2 remaining courgettes into long ribbons, then put into a bowl and toss with half the lemon juice and some seasoning.
Mix the remaining salad onions, chopped dill and lemon juice in a bowl with the yogurt and season to taste.
Warm 4 tbsp oil in a large nonstick frying pan over a medium heat. Once hot, spoon 6 heaped tbsp of the mix into the hot pan, cook the fritters for 3-4 minutes on each side until golden and crisp, then drain on kitchen paper. Cook the second batch – adding a little more oil if needed. Serve with the herby yogurt, courgette salad and the remaining dill, roughly chopped.