Courgette Fritters

Peel the potatoes and slice the spring onions finely

Remove the top(s) of the courgette(s)

Grate the peeled potatoes and the courgette(s) into a strainer

Add 2/3 of the spring onion and reserve the rest for step 8

Place the strainer over or inside a large bowl

Tip: Ensure that the strainer rests above the bottom of the bowl so the unwanted liquid has a place to go

Sprinkle 2-3 tsp of salt over the mixture, mix well, and set aside until step 4

Meanwhile, chop the beetroot into bite-size pieces

Remove the end(s) of the little gem(s), then tear the little gem and mozzarella into bite-size pieces

Place the beetroot, mozzarella and little gem in a salad bowl and set aside until ready to serve

Squeeze the excess liquid out from the potato-courgette mixture, drain, and reserve the bowl

Transfer the drained mixture into the reserved bowl and break the egg(s) into the mixture

Add 30g (60g) of flour

Season to your taste with salt and pepper and mix well

Place a wide-base pan (preferably non-stick) on a high heat and add 2-3 tbsp of vegetable oil

Once the oil is hot, drop large spoonfuls of the mixture into the pan

Spread each dollop to approx. 10cm diameter

Cook for 3 min on each side or until golden and cooked through

Remove the fritters from the pan and place on kitchen roll on a wire rack to drain off the excess oil

Tip: Alternatively, just use kitchen roll on a plate, but don't leave them too long or else they can get soggy

Repeat the process until the whole mixture is used up

Add the honey and mustard into a small bowl and whisk into a dressing

Season with salt and pepper to your taste

Tip: Try making the dressing by adding the ingredients into an old jam jar. Shake well to combine and serve!