Courgette & Pumpkin Seed Fritters

Potato roesti have always been one of my favourites when my dad took over the kitchen.  This time I’ve made my own creation and added a few healthy ingredients. The effort was definitely worth it!

Portions: 2 adults + 2 children
Cooking time: 30 minutes

What's in it: Pumpkin seeds are a very good source of protein as well as the minerals phosphorus, magnesium and manganese. They also contain other minerals including zinc, iron and copper. Potatoes and courgettes add vitamins, potassium and calcium to this delicious veggie dish.

Ingredients: Rapeseed oil for frying 2 large potatoes, grated 2 courgettes, grated 40g pumpkin seeds, ground 1 egg 2 tablespoons cream cheese or crème fraȋche 2 tablespoons cornflower Salt, white pepper, nutmeg For the dip: 1 pot soured cream ½ bunch chives Salt, pepper, dash of olive oil

Preparation: Make sure you have really firm, fresh courgettes to avoid a bitter flavour when frying. I also take out the middle part with the seeds before grating them. Mix grated potatoes and courgettes in a large bowl, add plenty of salt and cover with cold water for about 10 minutes. Mix all ingredients for the dip and refrigerate until used. Drain well and use your hands to squeeze out as much water as possible; put back into the bowl. Add all other ingredients, season with salt, white pepper and nutmeg and mix well. In a large frying pan, add plenty of olive oil and bring to a medium heat. Place spoons of the mixture in the pan and flatten slightly. Fry gently over medium until soft and golden brown. You may want to transfer the fritters to the oven (preheated to 100ºC) to keep warm. Serve with chives dip and side salad.

Variations: You may want to add a bit of grated cheese to the mixture to enrich the flavour. The fritters also make a perfect side dish for grilled lamb or steak.

Suitable for freezing and re-heating.