Courgette and olive fritters with olive and cherry tomato salsa


Serves 4

2 courgettes, grated
½ red onion, finely diced
150g black olives, cut into strips
2 eggs
150g flour
100g feta cheese
200g cherry tomatoes, quartered
50g black olives cut into strips, as above
½ red onion, finely diced
1 small handful of basil
100ml olive oil
25 ml white balsamic vinegar


Mix the courgettes, onion, black olives, feta, egg yolks and flour together. Then mix the salsa ingredients together. Season and set aside whilst you make the fritters. Heat a non stick frying pan up and add some olive oil. Take two dessert spoons and  spoon the mix into the pan, making little pancakes about 1.5 inches in width, repeat until all the mix is used up. Cook for a few minutes on each side until golden brown and keep warm in the oven whilst you finish them all.

Serve a pile of the fritters and some salsa as a lovely starter or nibble.