Serves 4
Fritters:
■ 2 medium courgettes
■ 1 small beetroot
■ 1 medium carrot
■ 2 large eggs
■ 100g sweetcorn
■ 1 red onion
■ 4 tbsp plain flour
■ 2 tbsp corn flour
■ ½ tsp red peppercorns, crushed
■ ½ tsp salt
■ 2-3tbsp organic sunflower oil
Plum salsa:
■ 4 plums
■ ½ cucumber, de-seeded
■ a couple of sprigs of dill
■ 1 lime, juiced
■ 1 tbsp green jalapeños
■ 1 radish
Pink fritters and spicy plum salsa
1. Grate the courgette, carrot, onion and beetroot into a large bowl and add the sweetcorn and eggs, mix well. Add the flour, corn flour and spices and mix again until combined. Using two large spoons, gently drop the mixture into a large oiled frying pan set on medium heat. Cook the fritters for 5-6 min on each side, or until lightly golden and crispy.
2. Make the salsa by finely chopping the plums, cucumber, radish and jalapeños and add to a bowl. Squeeze over the lime juice, add the dill and mix the ingredients together.
3. Serve with the salsa and pita bread.