3 green courgettes grated
4 shallots finely sliced
1 garlic clove, peeled and minced
1/2 fresh green chilli, minced
2 tbsp Barker’s Green Tomato & Jalapeno Chutney
1/2 cup chopped, fresh herbs eg: mint, basil, coriander, tarragon
1/2 cup cooked white rice
1/2 cup almond flakes, toasted
1/4 cup feta cheese
1/4 cup parmesan cheese, grated
2 eggs, beaten
Gluten-free flour or ground macadamia nuts, to bind
Pre-heat the oven to 180°C.
Mix all the ingredients except the grapeseed oil together with a wooden spoon.
Cover with cling film and refrigerate for 10 minutes.
Shape using dessert spoons into small round fritters.
Heat the grapeseed oil in a non-stick frying pan over a medium to high heat.
Cook the fritters on both sides until golden.
Place in an oven dish and bake for 4 to 5 minutes to finish cooking.
Serve with Barker’s Red Pepper & Chilli Jelly in a side dish.