… and in my veg box today…

Our Riverford veg box gets delivered on a Thursday, and I never look on the website to see what I’m getting, I like a surprise!

So in my box today, along with the usual onions and potatoes, were:

courgettes – which I love and I have a recipe which I haven’t yet made for courgette scones which sound interesting, and I do have another recipe which I really like for courgette fritters
red and green peppers
mixed salad leaves
fennel, which I might use in the salad or might cook, maybe with ham and a cheese sauce, or maybe with fish… or soup…
a cabbage – only I eat cabbage in our house so I’m going to have to be creative
sweet potato – always useful for soup, mixing with mashed potato or roasting

I found several recipes for courgette fritters and added and changed and tweaked, but this is what I came up with:

3 grated courgettes (or two if they are big and four if they are small!), sprinkled with salt, left to drain, rinsed and dried with kitchen paper – you don’t want them to be wet!
6 oz feta cheese cut into small cubes (I did once use haloumi which was nice but a bit strange – now I stick to feta)
1 finely chopped small onion
a few spring onions, including the green parts, very finely sliced (you can reserve a few rings to use as a garnish
garlic to taste
fresh dill, finely chopped but not mashed – again, you can save a few fronds to garnish
3 beaten eggs (you may need to use slightly less, or add another one if they are small
about 1½ – 2 oz plain flour (you may need to adjust this – you want a nice batter, not too thick and not too runny

Make a batter with the flour and eggs
mix in the other ingredients (if the batter is a little too stiff add a little milk)
shallow fry tablespoonfuls until they are nice and brown on each side, pat off excess fat/oil with kitchen paper
serve warm or cold (they do go a bit flappy when cold, but I like them!) with a tomato or yoghurt sauce

When you have made them a couple of times you may find you need to add more salt to your taste.

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