Donna Hay’s spinach and courgette fritters
by Donna Hay
Ingredients
750g grated courgette (about 4 courgettes)
60g finely chopped spinach
8g mint leaves, shredded
5 large eggs
90g ground almonds
40g finely grated parmesan
50g white chia seeds
sea salt and cracked black pepper
extra virgin olive oil, for cooking
This veg bag scheme is one of the few good new things to have happened this year. It has been wonderful to have such a wide variety of delicious veg, always fresh and bursting with flavour.
— Cecilia Healey
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