Corn & Quinoa Fritters With Crispy Bacon & Beetroot Yoghurt

Start by removing the excess moisture from the grated courgettes by wrapping them in muslin and squeezing out excess moisture. Combine the courgette, carrots, corn, coriander, spring onions, ground coriander and green chilli in a bowl.

Place chickpea flour, quinoa, eggs and 150ml of water in a bowl. Whisk to combine. Season with salt and pepper. Pour the batter into the bowl of vegetables and mix well to combine, then set aside for 30 minutes.

Meanwhile, preheat the oven to 180°C (350°F) Gas 4. Lay the bacon slices in a single layer on a baking sheet (do not let them overlap or they will stick together). Bake until the bacon is crispy – about 20 minutes, depending on its thickness. Keep warm.

Make the beetroot yogurt by mixing all the ingredients in a bowl, season well and taste.

Heat the olive oil in a frying pan/skillet over a medium heat. Add 1 heaped tablespoon of fritter mixture to the pan. Cook for 4 minutes on each side and drain on paper towels. Repeat with the remaining mixture and keep warm.

Serve the fritters with the bacon and beetroot yogurt and topped with coriander leaves and lime wedges. Chilli jam and chopped spring onions also go well.