Courgette and spinach fritters with rice salad

This meal tastes oh-so-light but will really fill you up! With a nice fresh combo of veges and herbs, you’ll be getting your 5 plus a day, with minimal dishes and moderate effort.

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Courgette and spinach fritters with rice salad

Nutrition-packed green fritters with a light but filling salad: this meal will get you through any busy evening, and probably lunch the next day too!

Prep Time

10 minutes

Cook Time

25 minutes

Servings

meals

Ingredients

The fritters

• 1 medium courgette finely grated
• 1 medium egg
• 1 handful baby spinach leaves make it a big handful
• 3 tbsp mint chopped
• 2 tbsp flour we used a standard gluten free mix
• 1/4 tsp baking powder

The salad

• 1/2 cup rice quinoa works too
• 1 medium tomato
• 1 small cucumber
• 1/2 yellow capsicum any colour is fine
• 1 tsp balsamic vinegar
• 2 tbsp basil chopped

Prep Time 10 minutes Cook Time 25 minutes Servings meals Ingredients The fritters 1 medium courgette finely grated 1 medium egg 1 handful baby spinach leaves make it a big handful 3 tbsp mint chopped 2 tbsp flour we used a standard gluten free mix 1/4 tsp baking powder The salad 1/2 cup rice quinoa works too 1 medium tomato 1 small cucumber 1/2 yellow capsicum any colour is fine 1 tsp balsamic vinegar 2 tbsp basil chopped

Instructions

1. Put the rice on to cook - either in a rice cooker, or the old-fashioned way, in a pot of boiling water. I used brown rice, which took about 15 minutes and 2 cups of water to cook.
2. Grate the courgette, season it with salt, then pop it in a sieve and mix it up. Leave the sieve sitting over a bowl or the sink.
3. Dice the tomato, cucumber, and capsicum, and add to a medium bowl, along with balsamic vinegar and salt and pepper to season. Set the bowl aside.
4. In another medium/large bowl, whisk the egg with a fork. Roughly chop the spinach; squeeze any excess liquid from the courgette, then add both to the bowl with the egg. Also add the chopped mint, flour, baking powder, and any salt and pepper to taste. Mix it all together.
5. Heat some oil in a medium pan, and spoon in the fritter mixture. I make my fritters large enough to get two large (dinner) and one medium (lunch) from the mix. The fritters should take about 3 minutes each side to cook.
6. Your rice should be cooked by this stage. Drain it, and mix it into the tomato/balsamic bowl, along with the chopped basil.
7. Once your fritters are cooked, you're ready to serve up your tasty meal! Place the fritters on a plate, with the salad on the side, and dig in.

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