Cabbage, Courgette and Herb Fritters

These crisp vegetable fritters are an easy way to use a glut of courgettes alongside freshly harvested cabbage and herbs. They are quick enough for lunch, flexible enough for leftovers and made from inexpensive store-cupboard ingredients.

Serves

Four as a light meal or side dish.

Ingredients

• 1 medium courgette, coarsely grated
• 200 g cabbage, finely shredded
• 2 eggs, beaten
• 4–5 tablespoons plain flour
• 1 spring onion, finely chopped (optional)
• A generous handful of chopped parsley, chives or other soft garden herbs
• 40 g grated mature Cheddar (optional)
• Salt and black pepper
• Oil, for shallow frying

Method

1. Place the grated courgette and shredded cabbage in a bowl. Add a good pinch of salt, mix and leave for 10 minutes.
2. Transfer the vegetables to a clean tea towel and squeeze firmly to remove as much liquid as possible.
3. Return the vegetables to the bowl. Add the eggs, four tablespoons of flour, spring onion, herbs, cheese if using and a little black pepper.
4. Mix well. The mixture should hold together on a spoon; add the remaining flour if it is still loose.
5. Heat a thin layer of oil in a large frying pan over a medium heat.
6. Spoon in small mounds of mixture and flatten them gently. Do not overcrowd the pan.
7. Cook for 3–4 minutes on each side, until golden brown and cooked through. Keep the heat moderate so the centre cooks before the outside becomes too dark.
8. Drain briefly on kitchen paper and serve hot.

Serving Ideas

Serve with salad leaves and tomatoes, a spoonful of yoghurt, apple chutney or a poached egg. A squeeze of lemon also works well.

Make It Your Own

Swap some of the cabbage for grated marrow, carrot or finely sliced kale. Add chilli flakes, curry powder or smoked paprika, or replace the Cheddar with another firm cheese. Keep the total amount of wet vegetable similar and always squeeze it well.

Storage

Cool leftovers promptly, refrigerate in a covered container and eat within two days. Reheat until piping hot throughout. The uncooked mixture is best used immediately because the vegetables continue to release water.