Ingredients
Serves 4-6250 g (9 oz) zucchini (courgette), trimmed and coarsely grated
1 small red onion, finely chopped
sea salt
3 tablespoons extra virgin olive oil, plus extra, to serve
1 egg
3 tablespoons plain (all-purpose) flour
100 g (3½ oz/2/3 cup) soft feta cheese
1 small handful mint leaves, chopped
1 small handful dill, chopped
freshly ground pepper
crème fraîche
spicy tomato sauce
400 g (14 oz) vine-ripened tomatoes
1 tablespoon extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon ground ginger
pinch of saffron threads
pinch of chilli flakes
sea salt
1 handful mint leaves, chopped
1 handful coriander (cilantro) leaves, chopped
Method
These are beautiful little fritters that make a great light lunch, or simple entrée. They are perfect with some bacon and roast tomato for breakfast, or you can easily make a simple tomato and avocado salsa for them if you feel like something fresh, rather than the cooked sauce below. Serve with dressed lettuce on the side to make this dish a little more substantial.
First peel the tomatoes for the sauce. Cut a small cross at the base of each tomato, and remove the woody core from the top. Plunge the tomatoes into boiling salted water for the count of 10, remove them with a slotted spoon and transfer them directly to a large bowl of iced water. This process will stop them cooking instantly and the skin will start to fall away, making them easy to peel. Peel the tomatoes and roughly chop the flesh.
To make the spicy tomato sauce, heat 1 tablespoon of the oil in a heavy-based frying pan. Add the onion and garlic and cook over low–medium heat until the onion begins to caramelize. Add the tomato, ginger, saffron, chilli and a little sea salt. Cook for 10–15 minutes, or until the tomato collapses and the sauce thickens. Stir in the mint and coriander leaves and adjust the seasoning if necessary.