Courgette and feta fritters with a fresh asparagus and mandarin salad

Makes 6

For the Fritters:

300g Courgettes – grated

300g Desiree potatoes

300g Feta cheese – crumbed

1 bunch of Mint – roughly chopped

20g Wild Garlic – roughly chopped

3 free-range eggs

70g plain flour

Preheat oven 180°c

Sprinkle salt over the courgette mix and place in a colander to drain any excess liquid for about 1 hour. Place the potatoes in a pot, cover with cold water, bring to the boil and simmer for 15 minutes until half cooked. Rinse in cold water and leave to cool. Peel and grate the potatoes.

Squeeze the grated courgettes to get rid of any remaining liquid, add the feta, mint, wild garlic, eggs and flour (keep 20g of four for coating), and mix well. Check for seasoning. Mould into 12 round fritters. Coat both side the cakes with flour. Heat 2 tbsp of vegetable oil and pan-fry each side for approximately 2 minutes. Bake in oven at 180c for 10 minutes.


For the salad:

1 bunch of asparagus

3 large mandarin oranges (can use normal oranges or satsumas or similar citrus fruits)

250g of baby leaves such as ruby chard, baby spinach and/or rocket

Cut the thick ends and blanch the asparagus in salted boiling water for 3 minutes and then immediately plunge into a bowl of ice water to refresh, drain and cut into three pieces. Peel the mandarin and just use the flesh segments. Mix the leaves, asparagus and the mandarin segments.


For the Pink peppercorn dressing:

2 tbsp pink peppercorns

1 tbsp white wine vinegar

1 tsp caster sugar

0.5 tbsp Dijon mustard

4 tbsp olive oil

Pinch of salt

Use a liquidizer and blend well. Then dress the salad with the dressing and serve with the warm courgette and feta fritters.