Tag: courgettes

Courgette Fritters with Thai Peanut Sauce [vegan and gluten-free]

I promise I’m not lying when I say these courgette fritters may just be my best creation so far! When I had my allotment my kitchen was overrun with courgettes. It turned out planting five courgette plants meant you had about 50 courgettes to consume, and if you didn’t tend to your plants regularly they would look more like marrows. So, 50 marrow sized courgettes meant we were eating a heck of a lot of the vegetable! We had to get inventive with our mealtimes. I made this delightful courgette loaf that used some up. We used to have these fritters at least once a week, but now i’ve upped the fritter game with this peanut sauce AND it’s definitely a game changer. So if you’ve found yourself in a courgette predicament right now, or you’re wondering what else can you do with courgette other than slicing them and boiling them, THIS recipe has definitely got your name on!

DSC_0464courgette fritters

Courgette Fritters with Thai Peanut Sauce
750g courgettes
1 red onion
2 tbsp coconut oil
2 garlic cloves (crushed)
100g rice flour (or alternate flour)
1 tspn ground coriander
1 tspn cumin
1 chilli (finely chopped)
180ml oat milk
1 tbsp flax seed
Handful of fresh coriander (chopped)
1 juice of lime
Salt and pepper

For the peanut sauce:
2 tbsp peanut butter
2 tbsp tamari soy sauce
1 tbsp sesame oil
1 tbsp maple syrup
1 tspn dried chilli flakes (or fresh chilli)
1/2 lime juice
1 spring onion
40ml water

  • Grate the courgette and onion. Leave to drain for 10 minutes in a sieve and then squeeze and remaining water out of the mixture -the drier the better.
  • In a pan, melt 1 tbsp of coconut oil and sauté the courgette, onion and garlic cloves for 5 – 10 minutes,
  • In a large mixing bowl, add the flour, ground coriander and cumin and stir the spices through.
  • Once the courgette mix has cooled slightly, add to the flour mix, along with the chilli, milk, flax seed, lime juice and coriander. Season with salt and pepper.
  • Melt the other tablespoon of coconut oil and spoon the mixture into patties and cook on a medium high heat. Turn over once they have crisped up on the bottom. They will take about 10 – 15 minutes to cook through.
  • Meanwhile, to make the peanut sauce – add the peanut butter to a bowl, along with the soy sauce, sesame oil and maple sauce – stir until creamy and smooth.
  • Add the dried chilli flakes, lime juice and finely chopped spring onion, along with the water to make a runnier sauce, add more or less water depending on how thick you prefer the sauce.
  • I served it with courgette ribbons and the peanut sauce drizzled all over them – super tasty!

Peace and love
Veronica x

Spelt Courgette Loaf

Summer has to be my favourite time of the year. I mean I’m a big fan of all the seasons really, but there is something about these long light evenings, walking around with bare feet and there being no need to worry about how many layers you need to wear to stay warm….just what to wear when it pours with rain (ah British summers!) I’ve been on the road this week with work and eating away from home as a vegan, and as sugar free as possible is hard! I couldn’t wait to get home for some home cooking and some naturally sweet treats that keep my tummy feeling good.

I’ve been taking some of these and this to work but wanted to come up with something slightly different. We are currently in the midst of courgette season, if you are experiencing a courgette glut (the courgette plant – a plant that keeps on giving) then you will no doubt become a little tiresome of thinking up different ways to cook them!

So a naturally sweet treat that uses up some of those courgettes and it is super easy too……

courgette cake

courgette cake

 Spelt Courgette Loaf

350g grated courgette
1 banana
2 tbsp flax seed egg(add 3 tbsp of water)
80g chopped dates
2 tbsp coconut oil
1 tspn vanilla extract
300g spelt flour
2 tspn cinnamon
1 tspn ground ginger
1/2 tspn mixed spice
120g sultanas
1 tspn baking powder
1/2 tspn bicarbonate powder
80g chopped walnuts

1) Pre-heat the oven to 180C.
2) Mash the banana and in a large bowl add the flax seed egg, dates, vanilla extract, courgette and coconut oil and mix together to form a big slop.
3) In another bowl combine all the dry ingredients, flour, spices, bicarb and baking powder, walnuts and sultanas, when mixed together add to the wet ingredients.
4) Throughly mix together.
5) Line a loaf tin or grease lightly with oil. Spoon the mixture in a spread evenly.
6) Bake for 40 minutes or until a skewer comes out clean.

This cake taste lovely when it is still warm or pop it in some tupperware and it will make a perfect eleven o’clock snack at work!

Enjoy cake time!

Veronica x