Serves: 2-3 | Prep: 1 hr | Suitability: Vegan

These tempting Yam Courgette Fritters are a guest recipe by the wonderful Elisa of Happy Skin Kitchen, who says: 

"Summer is finally here and so is one of my favourite summer veggies: courgette! I love them in any way, shape or form, but this super-simple fritter recipe might well be my new favourite way of eating them. For this recipe I have used Tropical Sun Yam Flour, which is a great gluten-free flour-alternative, as well as an excellent source of soluble fibre and complex carbohydrates.

These fritters make a great starter, especially if served with the coconut yogurt sauce!" 

Ingredients

For the fritters:

• 1 tbsp of Tropical Sun Linseed (Flaxseed), milled 
• 4 cups of grated courgette (approx. 4 medium courgettes)
• 2 spring onions, finely chopped 
• 2 garlic cloves, crushed
• 1/2 cup of Tropical Sun Yam Flour
• 1/4 cup of gluten-free breadcrumbs (or Tropical Sun Golden Breadcrumbs if gluten is not a concern)
• 1 tbsp parsley, chopped 
• 1 tbsp dill, chopped 
• 2 tsp sea salt + Tropical Sun Ground Black Pepper to taste
• 2 tbsp Tropical Sun Coconut Oil - Organic

For the dip:

• 120g unsweetened coconut yogurt
• 1 tbsp fresh mint, finely chopped 
• The juice of 1/2 lemon
• Salt and Tropical Sun Ground Black Pepper to taste

Method 

• In a small bowl, mix together the milled linseed with 2 tbsp of water. Leave to one side to thicken
• Place the grated courgette into a cheesecloth or cotton napkin and squeeze out as much water as you can. Make sure you do this properly or the fritters could end up soggy 
• In a large bowl, mix together the flaxseed mixture, courgette, spring onion, garlic, yam flour, breadcrumbs, parsley, dill, salt and pepper 
• Shape the mixture into round patties and place them in the fridge to chill for 30 mins to firm up. If the mixture is too wet to form patties, add more breadcrumbs and flour to solidify 
• Whilst the patties are refrigerating, make the dip by mixing together the yogurt, mint, lime juice, salt and pepper in a small bowl  
• In a large frying pan on very high heat, heat up the oil and then fry the fritters until lightly browned and crispy on the outside, and cooked through the middle. Cook in batches and rest on kitchen towel to soak up excess oil
• Serve the fritters while still warm (although they are great cold) alongside the yogurt dip - and enjoy!

Serve With

• Salad