Lebanese ejjeh with courgette and parsley

Ingredients

For 1 serving

• Eggs2
• Zucchini120 g
• Onion30 g
• Parsley5 g
• Mint2 g
• Whole wheat flour8 g
• Extra virgin olive oil2 teaspoons
• Whole wheat pita0.5
• Saltto taste

Contains: gluten, eggs,

In season: May – September

Method

1. Wash and trim the courgettes and grate them on the coarse side of the grater together with the peeled onion; squeeze everything well in your hands or a tea towel to remove the water.
2. Finely chop the parsley and mint.
3. In a bowl, beat the eggs with a pinch of salt, then add the courgettes, onion, herbs and wholemeal flour and stir until evenly mixed.
4. Heat the oil in a non-stick frying pan over a medium heat and drop in spoonfuls of the mixture, spreading them slightly with the back of the spoon.
5. Cook for 2–3 minutes per side, until the fritters are golden and firm in the centre; drain them on kitchen paper.
6. Warm the pitta in a dry frying pan for 1 minute per side and serve it with the ejjeh.