The fritter obsession continues, this week with a little vegetarian number I recently clued onto. The caramelised eggplant offers a beautiful smooth interior mixed with salty kicks of fetta and olive, rounded off on the outside with a crispy golden skin. Serve with a side salad to keep things on the light side, or a mound of steaming cous cous.
In a non-stick pan, bring a large lug of oil to a medium heat. Add the eggplant, chilli and garlic and cook, stirring frequently, for 8-10 minutes, or until zucchini has become lovely and soft.
Remove from heat and using a wooden spoon, smash the mixture until it’s broken down into small pieces. Once cooled, stir through the breadcrumbs, olives, feta, parmesan and eggs. Using your hands, form into four patties and coat with flour. If you have time, leave in the fridge for 30 mins, as it will help them set.
In a non-stick pan, bring another large lug of olive oil to a medium heat and slide in patties. Push down gently with a spatula and cook on each side for 5-6 minutes, or until golden brown.
Remove the patties from heat and set on a piece of paper towel. Serve with a fresh salad and a squeeze of lime.