Baked artichoke dip
Reader Margaret Cody shares her moreish party dish- the creamy vegetarian filling baked into a round loaf will go down a storm with guests
Courgetti fritters with tomato salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- serves 6, as a snack
Skip to ingredients
For the salsa
- 300g pack of room temperature, ripe vine cherry tomatoeschopped
- 1 small pack of corianderleaves and stalks chopped (save stalks for the fritters)
- zest and juice of 1 lime(save zest for the fritters)
- 1 green chillifinely chopped, deseeded, if you like
- 1 garlic clovecrushed
- 2 tbsp extra virgin olive oil
For the fritters
- 3 courgettes(about 500g), ends trimmed and spiralized into thin noodles
- 3 spring onionsthinly sliced
- 1 tsp ground cumin
- 100g self-raising flour
- 1 large eggbeaten
- 2 tbsp olive oilfor frying
Nutrition: per serving
- kcal168
- fat9g
- saturates1g
- carbs16g
- sugars3g
- fibre3g
- protein5g
- salt0.2g
Method
step 1
Combine all the salsa ingredients together in a bowl and season with salt and pepper then set aside to let the flavour develop.
step 2
In a separate large bowl, mix together the spiralized courgette, spring onions, coriander stalks, lime zest, cumin and flour (you may need to cut some of the longer courgetti in half). Stir in the beaten egg and season with salt and black pepper.
step 3
Working in 2 batches, heat half the oil in a non-stick frying pan over a medium heat. Shape the fritters with your hands then then fry for 2–3 mins on each side until golden. Serve warm with the tomato salsa.
