Serves 2
Prep: 25 min
Cook: 15 min

Ingredients
1 courgette, approx 100g
1 tbsp salt
1 medium egg
1 dsp flour
1 tbsp crème fraîche
1 tbsp grated Parmesan
1 tbsp chopped chives or mint
140g raw Honduran prawns
1 red bird’s-eye chilli
150g podded fresh or frozen broad beans or petits pois
2 tbsp sunflower or groundnut oil
1 lemon
1 tbsp olive oil
Handful of flat-leaf parsley

Method
Boil the kettle. Grate the courgette and sprinkle with 1 tbsp salt. Leave for 15 min. Squeeze dry. Lightly whisk the egg, add flour, cream and Parmesan, then stir until smooth. Stir in the squeezed courgette and chives or mint. Run a sharp knife down the curl of the prawns and rub away the black tract. Finely chop the chilli, discarding seeds. Chop the parsley. Boil the beans in water from the kettle. Drain the beans after 1 min. Nick the side of each one with your thumbnail and squeeze out the green bean. Boil peas until tender. Heat 1 tbsp sunflower oil in a frying pan and cook the fritters in batches of 3, allowing about 1 tbsp mixture each. Cook until crusty and firm underneath, then flip, allowing a couple of min in total. Stack to keep warm. Heat the olive oil in the pan, stir in the chilli, then prawns, tossing as they colour. Squeeze lemon juice over the top and toss with the chopped parsley and beans or peas.

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