Potato, Courgette and Cumin Fritters

Ingredients

• 1000 g Potato
• 2 Courgette
• 1 Onion
• 2 Egg
• 1 tsp Ground Cumin
• 1 tbsp Cornflour
• 25 g Dill
• 500 g Greek Yoghurt
• 1 Lemon
• Salt
• Black Pepper
• Sunflower Oil

Instructions

1. 1

   Wash, peel and use the coarse side of a box grater to grate the potatoes into a large bowl.

2. 2

   Peel the skin off your onion, then grate it. Grate your courgette.

3. 3

   Add a tsp of salt and mix well. Now empty the mix into a colander and squeeze out as much liquid as possible. Return to the bowl.

4. 4

   Add the eggs, cumin, cornflour and 10 turns of a pepper mill. Mix well.

5. 5

   Set a frying pan over a medium heat and add a generous glug of sunflower oil.

6. 6

   Take a little ball of the mixture and check to see if the oil is hot by frying for a couple of minutes on each side until golden brown. Let it cool and then check for seasoning.

7. 7

   Now take about 2 tbsp worth of the mix, squeeze and press into a patty. Fry for about 3 mins on either side until crisp and golden brown. Repeat.

8. 8

   Place on a tray lined with kitchen paper and into a warm oven while you repeat with the rest of the mix.

9. 9

   Finely chop 3 tbsps of dill and mix into the yoghurt along with the zest and juice of half a lemon, and a pinch of salt.

10. 10

    Plate up the fritters, sprinkle with flaky salt and a good spoon of yoghurt for dipping.