Courgette & Cauliflower Fritters with Turkish Couscous & Grains and Walnut Dip
These courgette and cauliflower fritters, served with our Turkish Couscous & Grains and a tasty walnut dip, are great for a yummy light lunch – although they’re delicious enough to be served for any meal!
Grate the courgette, place into a clean cloth and squeeze out any moisture. Add to a food processor along with the cauliflower and shallots. Blitz until the mixture resembles rice grains. Add the mint and parsley and pulse until combined.
Tip the cauliflower mix into a mixing bowl and stir in the flour, baking powder and egg yolk. In a separate bowl whisk the egg white until stiff and fold into the cauliflower mix. Season with salt and pepper and stir gently.
Divide the mix into 4 and shape into round fritters.
Heat a tbsp of oil in a non-stick pan over a medium-high heat. Cook on each side for 4-5 minutes until golden and cooked through.
For the walnut dip, mix all the ingredients together in a small bowl and season with salt and pepper.
Prepare the Couscous & Grains according to the packet instructions.
To serve, divide the grains between two plates and top with 2 fritters each and a dollop of the walnut dressing. Garnish with a little chopped coriander and a sprinkle of sumac.
- 1 pouch of Ainsley Harriott Turkish Couscous & Grains
- For the Fritters
- 150g courgette, chopped
- 150g cauliflower florets
- 2 shallots or ½ onion, chopped
- 2 tbsp chopped fresh mint
- 2 tbsp chopped fresh parsley
- 1 egg, separated
- 65g plain flour
- ½ tsp baking powder
- Salt and black pepper
- For the Walnut Dip
- 100g thick Greek yoghurt
- juice of ¼ lemon
- 2 tbsp walnuts, roughly chopped
- 2 tbsp coriander
- 2 tsp sumac
- salt and pepper too taste
- To Serve
- a little chopped coriander and a pinch of sumac