1x cup frozen peas
1x small white potato, pealed
2x medium baby marrows, grated (approximately 2 cups)
1x tbsp. dried mint
½ tsp. salt
1x beaten egg
1x large tomato, diced
1x Mediterranean cucumber, diced
2x tbsp. double cream Greek yoghurt
1x tsp. tahini
Calories: 340 (per portion, includes sides)
Cook your potato in boiling water, drain and mash in a bowl. Add the dried mint, salt, frozen peas, raw grated baby marrow and beaten egg – mix well. Divide into four fritters.
Dry heat a frying pan and spoon in your quartered fritter mixture. Don’t stress if they fall apart slightly when you flip them, just use a spatchula to reshape the sides and they will harden with each flip. I flip my fritters twice on each side for about 3mins per side.
Plate alongside your diced veg and side dip.