Feta & Courgette Fritters with a Pistachio Rice Salad Recipe
These tasty courgette and feta fritters are simple to prepare and paired with a refreshing mint and balsamic vinaigrette. They come alongside an aubergine, pistachio, and rice salad, dressed with a zesty lemon and caper vinaigrette, making it a perfect vegetarian dish.
Ingredients
Salad
- 1 whole aubergine
- black pepper (to taste)
- 3 sprig fresh basil
- 4 sprig fresh parsley
- 1 tbsp olive oil
- 50 grams pistachio
- 1 packet microwave brown rice
- salt (to taste)
- 3 whole sun dried tomatoes
Dressing
- black pepper (to taste)
- 0.75 tbsp capers
- 0.5 whole lemon
- 2 tbsp olive oil
- salt (to taste)
- 2 grams caster sugar
Courgette feta Fritters
- 2 whole courgette
- 1 whole egg
- 60 grams feta cheese
- 50 grams plain flour
- 3 tbsp sunflower oil
- salt (to taste)
- black pepper (to taste)
Vinaigrette
- 3 tsp balsamic vinegar
- 3 tsp mint jelly
- 2 tbsp olive oil
Instructions
- set the oven to 180C 350F or gas mark 4, warm the precooked rice by following the instructions, Add the precooked rice to the bowl, set a side to cool a little
- cut the aubergines into cubes, add the oil to the baking tray, add the aubergine, coat the aubergine in oil, place in the oven, cook until lightly caramelised about 10 to 15 minutes, turning once part way through cooking
- add the pistachios to the other baking tray, bake for 10 minutes turning once part way through cooking
- make the mint vinaigrette, melt the mint jelly in the microwave or a pan, whisk in the balsamic vinegar, add the oil for the vinaigrette, set a side
- make the caper dressing, rinse and chop the capers, squeeze the lemon(s). mix the capers, lemon juice and oil in a bowl, season with salt and pepper and sugar to taste
- grate the courgettes,squeeze all the liquid from the courgettes, place the courgette in a bowl, add the flour
- beat the egg, add the eggs to the courgette mixture, crumble the feta cheese over the mixture, season with salt and pepper
- heat the frying pan with a little oil, add a tablespoon of the courgette mixture to create each fritter, cook for 5 minutes until golden brown, turn the fritters over half way, cook in batches and keep warm in the oven
- add the aubergine to the rice, add the pistachios, stir to mix the ingredients
- chop the sun dried tomatoes, wash and finely chop the fresh parsley, wash and tear the basil leaves, add the sun dried tomatoes, parsley and basil to the rice
- add the caper dressing to the rice, stir to mix the ingredients, season with salt and pepper
- place a serving of rice onto the serving plate, add two fritters, add the mint vinaigrette
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