Veg box enlightenment…courgette, feta, & mint fritters…

I recently received my first organic veg box delivery from Riverford Organic. I’ve been wanting to try out a veg box scheme for a while and just haven’t seemed to be able to get organised enough to do it. I eat a hell of a lot of fruit and veg but seem to get stuck in a bit of a rut and cook the same things over and over. I thought that the mystery and pot luck aspect of a veg box delivery would encourage me to be more adventurous with my meals. 

It felt a lot like Christmas when this bountiful box of goodies arrived on my doorstep…

In amongst the veggies was this unidentified greenery…

I posted a photo on Twitter and was promptly informed that they were broad bean tops, which are usually pinched out at this time of year to minimise the risk of black fly infestation in broad bean plants. It was recommended that I pan fry them with some garlic and lemon juice, add them to a risotto or simply steam them and serve with a drizzle of olive oil. 

After using the powers of google for inspiration I came up with my first veg box meal idea…courgette, feta & mint fritters with steamed broad bean tops…

They were amazingly simple to make and in my mind there are no hard and fast rules…if you don’t have mint, don’t add it, if you have lemon but no lime use that instead. The recipe below can be used as a guide but feel free to freestyle according to your own tastes! 

To make 4, which would be enough to serve two as a starter or one hungry person as a main meal you will need…

1 large courgette

1 clove of garlic, crushed

Approx 10 sprigs of mint, chopped

Zest of half a lime

100g feta cheese, chopped

1 egg, beaten

2 tbsp plain flour

Lime juice to serve

Start by grating the courgette. Squeeze it between your hands to get rid of as much liquid as possible and put into a large bowl. Add the remaining ingredients except the lime juice and mix together to make a sticky mixture…

Heat some oil in a frying pan. Add your mixture to the pan, making 4 fritters and flattening them down slightly. Cook for a few minutes on both sides until they have taken on some colour and are cooked through and there you have it…

The broad bean tops were a simple but tasty accompaniment and the whole dish was finished off perfectly with a squeeze of lime. Since discovering this dish I’ve already recreated it twice and will most definitely be making them again…I appear to be a creature of habit.

I’m already looking forward to my next veg box ‘Ready, Steady, Cook’ experience! 🙂

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