For the fritters
- 300g (10oz) self-raising flour
- 3 medium eggs
- 1 level tsp salt
- ¼ tsp ground black pepper
- 175g (6oz) courgette, grated
- 1 large onion, peeled and finely chopped
- 1 large tomato, finely chopped
- 4-5 level tbsp finely chopped mix of basil and parsley
- 150ml (¼ pint) milk
- Sunflower oil, for frying
For the mayonnaise
- ½-1 level tsp wasabi paste or 3 level tsp wasabi powder
- 125ml (4fl oz) mayonnaise
- Roasted tomatoes, to serve
Top tip: Tessa suggests adding leftover ham or chicken to the mix, or bacon, to make it more of a main meal.
Teaspoon-sized portions make great cocktail savouries. The mixture can be cooked on a grill pan at a barbecue.
- To make the fritters: Mix all the ingredients, except the oil, and leave for about 10 mins.
- Heat a little oil in a frying pan and place dessertspoons of the mixture over the base of the pan. Spread out to about 7.5-10cm (3-4in). Cook for 2-3 mins, then turn them over and cook them for a further 2-3 mins. The fritters are cooked when the surface feels firm to the touch. Remove from the pan and keep them warm while cooking the rest of the mixture.
- To make the mayonnaise: Stir the wasabi paste or powder into the mayonnaise.
- Serve the fritters with the mayonnaise, and garnish with lightly fried or roasted tomatoes. (Not suitable for freezing).
Nutritional information per portion
- Calories 137(kcal)
- Fat 9.0g
- Saturates 1.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.