Lunch recipe
Vegetarian lunch boxes with golden courgette and sweetcorn fritters, feta, mint, cucumber, tomato, and lemon.
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Ingredients
grater, tea towel, mixing bowl, whisk, non-stick frying pan, knife, chopping board
Method
Coarsely grate the courgette, squeeze out excess liquid in a clean tea towel, drain the sweetcorn, slice the spring onions, halve the cherry tomatoes, dice the cucumber, chop the mint, and zest and juice the lemon.
Toss the cherry tomatoes and cucumber with half the mint, 1 teaspoon lemon juice, a pinch of salt, and a little black pepper, then set aside while the fritters cook.
Whisk the eggs with the plain flour, lemon zest, remaining mint, black pepper, and a pinch of salt until thick, then fold in the courgette, sweetcorn, spring onions, and crumbled feta cheese.
Heat 1 tablespoon olive oil in a large non-stick frying pan over a medium heat. Spoon in half the batter as small fritters and cook for 3 to 4 minutes on each side until golden and set in the middle.
Add the remaining 1 tablespoon olive oil and fry the rest of the batter for 3 to 4 minutes on each side, keeping the cooked fritters warm on a plate.
Divide the fritters and tomato cucumber salad between lunch boxes, then squeeze over extra lemon juice just before eating.
