Corn and zucchini fritters with soy yogurt dip

Ingredients

For 1 serving

• Canned sweetcorn80 g
• Zucchini100 g
• Chickpea flour35 g
• Sunflower oil2 teaspoons
• Soy yogurt80 g
• Chivesto taste
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: June – September

Method

1. Wash and trim the courgettes, grate them on the coarse side of the grater, salt them lightly and leave them in a sieve for 5 minutes; then squeeze them hard in your hands to remove the water.
2. Meanwhile drain and rinse the tinned sweetcorn; chop the chives and stir them into the soy yoghurt with a pinch of salt.
3. In a bowl combine the courgettes, sweetcorn, chickpea flour, a grind of black pepper and 3 tablespoons of water, stirring until the mixture is thick and firm.
4. Heat the sunflower oil in a non-stick pan over medium heat, spoon in the mixture and flatten it into fritters about 1 cm thick; cook for 3 minutes per side, until golden and firm.
5. Serve the fritters hot with the yoghurt sauce.