It’s that time of the week again; I look inside my fridge and there’s very little left! So I rustled up some store cupboard ingredients and grated a lonely looking courgette to create these scrummy pea and courgette fritters. 

Within ten minutes, you can also create a smokey, fiery pan-chutney with juicy ripe tomatoes, flavoursome harissa, Worcester sauce and fresh parsley. 

The perfect little mid-week recipe that all the family will love. 

Serves 4 

For the fritters:
6 tbsp sunflower oil, for frying 
120g plain flour 
2 tsp baking powder 
1 tsp dried mixed herbs 
1/2 tsp salt 
1 small courgette, grated 
4 tbsp frozen peas, defrosted (leave to stand or soak in boiling water) 
100ml cold water 

For the smokey tomato chutney: 
8 medium sized ripe tomatoes, chopped into quarters 
1 tsp harissa 
4-5 drops Worcester sauce (ensure vegan, some contain anchovies, I used Biona) 
Handful fresh flat-leaf parsley, chopped finely 

1. Heat the sunflower oil in a frying pan over a medium heat 
2. In a bowl mix together the flour, baking powder, herbs and salt. Stir in the grated courgette and peas until coated in the flour mixture. Pour in the water and stir to create a smooth paste. 
3. Add tablespoon sized amounts of the mixture into the pan for each fritter. Cook on each size for 2-3 minutes until golden and drain on kitchen paper.  
4. To make the chutney, add the tomatoes, harissa and Worcester sauce to a pan and simmer over a low-medium heat for 10 minutes, stirring often. Stir through the parsley and serve with the fritters. 


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