In a large bowl, grate the courgette and potato coarsely. Sprinkle in the salt, mix and set aside for 10 minutes to allow the salt to draw out the water from the vegetables.
In the meantime add the remainder of the ingredients to another bowl. Drain the vegetables into a muslin cloth or clean tea towel and twist to drain off all the liquid, this will also remove most of the salt and water.
Add the drained vegetables to the other ingredients and mix well to combine. Season with pepper to taste.
In a large fry pan, on medium to medium high heat, add the sunflower oil. Form the mixture in balls, then pat into a small round fritter shape, approximately 40-45g per portion. Place in the hot oil and fry each side gently for approximately 3-4 minutes ( or until golden) per side. Don't be tempted to have the pan too high a heat or the outside will cook and burn before the inside is fully cooked.
Fry off in batches so as not to overcrowd the pan. Once cooked, place onto paper towel lined plates. At this stage they can be left to cool and chilled for 2-3 days before warming in the pan before serving. Alternatively, served immediately.
Amount Per Serving (45 g)
Calories 90Calories from Fat 36
% Daily Value*
Saturated Fat 1g6%
Vitamin A 238IU5%
Vitamin C 21mg25%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •