Zucchini ricotta fritters with basil tomatoes

SERVES 4 PREP AND COOK TIME 35 MINUTES DIFFICULTY LOW

2 zucchini, coarsely grated

220g fresh ricotta, crumbled

2 x 55g eggs

60g wholemeal plain flour

1 tablespoon olive oil

⅓ cup (80g) hummus

BASIL TOMATOES

200g mixed baby tomatoes, halved

¼ cup finely shredded basil, plus extra leaves to serve

1 tablespoon red wine vinegar

Pinch dried chilli flakes (optional)

1 To make the basil tomatoes, combine all the ingredients in a bowl. Season with freshly ground black pepper.

Next, mix together the zucchini, ricotta, eggs and flour in a bowl and season with freshly ground black pepper.

2 Heat half the oil in a large, non-stick frying pan over medium-high heat.

Using half the zucchini mixture, make four rounds in the hot pan. Cook rounds for 2-3 minutes each side or until cooked and golden.

3 Transfer the fritters to serving plates and cover to keep warm. Repeat with the remaining oil and zucchini mixture to make eight fritters in total.

4 Dollop hummus over the fritters, then spoon over the basil tomatoes. Garnish with the extra basil leaves and serve.