Zucchini fritters with pistachio tabouli

SERVES 4 // PREP TIME 20 MINS // COOK 30 MINS (PLUS CHILLING)

250 gm desiree potatoes, halved

400 gm frozen peas, defrosted

300 mg zucchini, coarsely grated

1 long green chilli, finely chopped

4 spring onions, finely chopped

90 gm (½ cup) rice flour

1/2 cup white chia seeds

Vegetable oil, for shallow-frying Lemon wedges, to serve

PISTACHIO TABOULI

80 ml (1/3 cup) extra-virgin olive oil

3 garlic cloves, crushed Finely grated rind and juice of 1 lemon

250 gm pistachios, roasted, chopped

200 gm zucchini flowers, halved lengthways

150 gm mixed olives, pitted, finely chopped

1 ox heart tomato, finely chopped

1 cup each curly parsley and mint leaves, coarsely chopped

1 Place potatoes in a medium saucepan; cover with water. Bring to a boil and cook until tender (20 minutes). Add peas and cook until just tender (1-2 minutes); drain, return to saucepan and mash with a fork. 2 Place grated zucchini in a clean tea towel and squeeze to remove excess moisture. Transfer to a large bowl with chilli, spring onions, flour and potato mixture; season and mix to combine.

3 Place chia seeds on a tray. Roll mixture into 24 balls then roll in chia seeds to coat. Place fritters on a tray and refrigerate until firm (20 minutes).

4 Meanwhile, to make tabouli, place olive oil, garlic and lemon juice in a bowl; season to taste and whisk to combine. Place remaining ingredients in a separate bowl with half of the dressing; season to taste and toss to combine.

5 Heat 2cm of oil in a frying pan over high heat. Shallow-fry fritters in batches if necessary, turning occasionally, until golden (5 minutes); drain on paper towel. 6 Serve fritters with tabouli with lemon wedges and extra dressing on the side.