Courgette & Pea Fritters with Mint Yoghurt

These fritters are light, green, and surprisingly filling. They're mostly courgette, held together with a bit of flour and egg. The mint yoghurt makes them feel like a proper meal. They're good hot or cold, so you can make a batch and eat them over a couple of days. They're also a great way to use up the courgette that's been languishing in the fridge.

Ingredients (Serves 2, makes 6–8 fritters):

• 1 large courgette, grated
• ½ tsp salt
• 1 egg
• 50g flour (any kind—plain, wholemeal, chickpea)
• 50g frozen peas, thawed
• A handful of fresh mint, chopped (or 1 tsp dried mint)
• Black pepper
• Olive oil for frying

For the mint yoghurt:

• 100g Greek yoghurt
• A handful of fresh mint, finely chopped
• Squeeze of lemon juice
• Pinch of salt

Method:

1. Put the grated courgette in a colander and sprinkle with the salt. Let it sit for 10 minutes, then squeeze out as much liquid as you can. (This stops the fritters being soggy.)
2. In a bowl, beat the egg. Add the flour and mix until smooth.
3. Stir in the squeezed courgette, peas, mint, and a generous grind of pepper.
4. Heat a generous glug of olive oil in a non-stick frying pan over medium heat.
5. Spoon tablespoon-sized dollops of the mixture into the pan. Flatten slightly. Cook for 3–4 minutes per side, until golden and firm.
6. Meanwhile, mix the yoghurt, mint, lemon juice, and salt in a small bowl.
7. Serve the fritters warm, with the mint yoghurt on the side.

Why it's gut-friendly: Courgette is gentle on the stomach and hydrating. Peas provide fibre and plant protein. Yoghurt adds probiotics. These are light, easy to digest, and packed with greens.