Allium B Kitchen-Courgette Fritters & Tzatziki

Summer is our favourite season to cook in. With the sun shining and longer evenings it makes us head to the kitchen to put together light, vibrant and fresh food to serve in the garden. So if you don't find yourself heading on a jet plane for some greek food, then why not bring it to you.

We put together a light greek meal to enjoy outside for the first time this year, and thought it would be rude not to share.

To make courgette fritters for two, you will need-

2 cups of grated courgette
1 cup of grated potato (uncooked and peeled)
2 medium eggs
2tbsp of chopped chives
2tbsp of chopped mint
1 lemon
salt

For your tzatziki you will need

350g of greek yoghurt
1 grated cucumber
1 lemon
2 crushed garlic cloves
pinch of paprika
splash of extra virgin olive oil




1. Grate you veggies, sprinkle with salt and leave in a sieve to dry them out, you can now start  your dip
2. In a large bowl mix together your yoghurt, cucumber, lemon juice, garlic and salt. Put a splash of olive oil in, and mix together. Cover with cling film and pop it in the fridge for the flavours to develop.
3. Go back to your veg and squeeze out as much moisture as you can.
4. In another bowl beat the eggs and add the mint, lemon and chives. Then stir in the courgette and potato, until mixed through.
5. Now it's time to cook them. Put a pan on a medium heat and add a good glug of olive oil. 
6. Spoon your mixture into small circles and flatten. It's best to cook 3/4 at a time so you can keep an eye on them.
7. Cook for 2-3 minutes on each side, and leave on a plate in a warm oven until the rest are cooked.
8. Serve with your tzatziki, and add a dusting of paprika for some added flavour. Eat as a starter or a side to a freshly cooked roast chicken. Perfect for a beautiful summers evening. 

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