serves 2 as a main or 4 as a brunch/light lunch

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