A light, tasty, al fresco starter, scatter with crunchy spring onions and serve with the cool zesty yogurt dip for an extra bit of zing. 

Enjoy x

What you Need:


  • 1 large potato peeled I like roosters 
  • 1 medium courgette
  • 1 medium onion, thinly sliced
  • 130g plain flour
  • 1tsp baking powder
  • ½ tsp. sea salt, 
  • ¼ tsp. cayenne pepper
  • ½ tsp. ground turmeric
  • 1 free-range egg 
  • Handful chopped fresh parsley or dill or parsley and spring onions to garnish



  • 250g natural yogurt
  • ½ Tbsp. fresh lemon juice
  • 1 tsp organic honey 
  • 1 clove garlic
  • ½ tsp. sugar
  • ½ tsp Salt


What to Do:

  1. For the dipping sauce, mix all of the ingredients above together and chill for 15 minutes.
  2. Grate courgette and onion roughly with a wide box grater and add your sea salt to help draw out excess water. Leave for 30 minutes and wring out with a muslin cloth or a very strong kitchen towel. 
  3. Add your eggs to a separate bowl and beat lightly with a fork and begin to add your chopped parsley grated garlic and sea salt. Toss in the courgette and flour and baking powder and combine well.
  4. Heat your oil over medium-high heat and portion out with a tablespoon of the mixture into the pan. Reduce heat to medium and cook for 3 minutes each side until golden brown and remove and drain onto some kitchen paper. Season with salt and serve with your dipping sauce immediately.