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Leftover squash fritters with tomato salsa
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Total Time:
35 minutes
Ingredients:
  • 2 green tomatoes
  • 2 ripe red tomatoes
  • ½–1 fresh red chilli
  • 4 spring onions
  • 1 lemon
  • ½ a bunch of fresh basil
  • olive oil
  • 250 g leftover roasted squash
  • 250 g ricotta cheese
  • ½ teaspoon ground allspice
  • 2 large free-range eggs
  • 2 tablespoons wholewheat self-raising flour
  • ½ teaspoon baking powder
Instructions:
  • Prepare the tomato salsa by chopping tomatoes into a variety of sizes, adding finely sliced chili, finely chopped spring onion, lemon juice, chopped basil, sea salt, black pepper, and a drizzle of oil. Mix well and set aside. In a separate bowl, combine chopped squash with ricotta, allspice, salt, pepper, eggs, flour, and baking powder. Heat oil in a pan, spoon batter into pan, and cook until golden brown on each side. Serve the fritters with tomato salsa. Repeat with the remaining batter. Enjoy your meal!

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