These crispy Cauliflower, Courgette & Tomato Fritters are a great way to make the most of fresh Irish-grown vegetables. They're packed with flavour, easy to make and perfect for lunch, a light dinner or as part of a summer spread. Serve them with a simple garlic yogurt or fresh Coriander, Garlic & Lime Yogurt Dipping Sauce for the perfect finishing touch.

Ingredients

• 300g cauliflower

• 300g courgette, grated

• 2 garlic cloves, minced

• 3 scallions, thinly sliced

• 2 tomatoes, diced

• 1 tbsp dried dill

• 1 tsp ground cumin

• 100g feta cheese, crumbled

• ⅓ cup plain flour

• ½ tsp baking powder

• 2 eggs

• Salt and freshly ground black pepper

• Oil, for frying

Method

1. Cut the cauliflower into small florets and finely chop by hand or pulse in a food processor until finely chopped but not mushy. Don't throw away the stalk, it’s completely edible and works perfectly in this recipe.

2. Grate the courgette and squeeze out as much excess liquid as possible using a clean tea towel or kitchen paper.

3. In a large bowl, combine the chopped cauliflower, grated courgette, scallions, tomatoes, garlic, dill and cumin. Season generously with salt and pepper before adding the crumbled feta.

4. Add the eggs, plain flour and baking powder, then mix until everything is well combined.

5. Heat a generous splash of oil in a large frying pan over a medium heat. Spoon the mixture into the pan, flattening each fritter slightly with the back of a spoon.

6. Cook for 2–3 minutes on each side until golden brown and cooked through. Repeat with the remaining mixture, adding more oil to the pan if needed.

7. Transfer the cooked fritters to a plate lined with kitchen paper to absorb any excess oil.

Serve warm with a simple garlic yogurt or the fresh Coriander, Garlic & Lime Yogurt Dipping Sauce below.

Coriander, Garlic & Lime Yogurt Dipping Sauce

Fresh, creamy and full of flavour, this easy yogurt sauce pairs perfectly with the fritters and is equally delicious served with grilled chicken, roasted vegetables or salads.

Ingredients

• 35g fresh coriander (including the stalks)

• 1 large garlic clove (or 2 small cloves if you prefer extra garlic)

• Juice of 1 lime

• 150g Greek yogurt

• ½ tbsp olive oil

• Salt and freshly ground black pepper

Method

Add the coriander, garlic, lime juice, Greek yogurt and olive oil to a blender or food processor. Blend until smooth and creamy, then season with salt and pepper to taste.

Serve immediately alongside the fritters, or store in an airtight container in the fridge for up to 3 days.

Garlic Yogurt Dipping sauce 

Ingredients

• 150g Greek yogurt
• 1 large garlic clove, finely grated or crushed
• 1 tbsp lemon juice
• ½ tbsp olive oil
• 1 tbsp finely chopped fresh parsley or dill (optional)
• Salt and freshly ground black pepper

Method

Mix the Greek yogurt, garlic, lemon juice and olive oil together in a bowl until smooth. Stir through the chopped herbs if using, then season with salt and black pepper to taste.

For the best flavour, leave it to chill in the fridge for 15–30 minutes before serving.