Sheesy Courgette & Pea Fritters

Name: Sheesy Courgette & Pea Fritters
Prep time: PTPREP.TIME10MUTES
Total time: PTCOOKING14-20MUTES
Yield: Serves approx. 1-4 (depending on appetite and fritter size)
Ingredients: 100g chickpea flour; 350ml water; 2 spring onions, chopped; 1 small courgette, grated; 75g cooked peas; 50g Bute Island Red Leicester Sheese, grated; Salt and black pepper; Fresh chopped parsley; Oil for frying; Spinach; Balsamic vinegar; Tomato relish or chutney

Prep

Prep. time 10 minutes
Total

Cooking 14 -20 minutes
Serving

Serves approx. 1-4 (depending on appetite and fritter size)

Sheesy Courgette & Pea Fritters

Let's get cooking

These more-ish vegan fritters are made using a combination of peas, courgettes, spring onions (scallions) and our very own Red Leicester style Sheese. They're great served with a green salad and a few spoonfuls of chutney, or perhaps a spicy pickle. Why not have them as a hearty cooked breakfast if you ever fancy something savoury for a change?

Ingredients

100g chickpea flour
350ml water
2 spring onions, chopped
1 small courgette, grated
75g cooked peas
50g Bute Island Red Leicester Sheese, grated
Salt and black pepper
Fresh chopped parsley
Oil for frying

Serve with

Spinach
Balsamic vinegar
Tomato relish or chutney

Directions

Mix together the chickpea flour and water and whisk very well so there 's no lumps - or blend for guaranteed smoothness.
Add in the spring onions, grated courgette, peas, Sheese, seasoning and chopped parsley. Mix everything well together.
Use either one larger non-stick pan or a small individual one and add 2 tablespoons of the batter per pancake and cook for 3-4 minutes on each side.
Flip over and cook for the same amount of time. Place onto a plate (keep warm) and repeat until the mixture has been used up.
Serve with a side of spinach with balsamic glaze and add some tomato relish or chutney on top of the fritters. Enjoy!

You will need

THESE SHEESE PRODUCTS

Red Leicester Style

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