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Spring onion and couscous fritters with roasted tomato and basil

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Lesley Waters

From Ready Steady Cook

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the fritters, mix together the eggs, flour and milk in a bowl to make a batter with the consistency of double cream, then fold in the couscous and spring onions.

  3. Heat the olive oil in a frying pan and fry spoonfuls of the fritter batter for 2-3 minutes on both sides, or until golden-brown and crisp.

  4. For the tomatoes, lay the tomato slices on a baking sheet and drizzle over the olive oil and vinegar. Roast in the oven for 5-6 minutes, or until tender.

  5. To serve, place one fritter in the middle of a serving plate, lay a roasted tomato slice on top, followed by a third of the basil. Repeat with another layer of fritter, tomato and basil until you have three layers of each. Serve.

Ingredients

For the fritters

  • 2 free-range eggs
  • 100g/3½ oz self-raising flour
  • 2 tbsp milk
  • 3 tbsp couscous, soaked according to packet instructions
  • 2 spring onions, sliced
  • 2 tbsp vegetable oil

For the roasted tomatoes

  • ½ tomato, thickly sliced
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar

To serve

  • 3 fresh basil leaves, torn

Shopping List

Spring onion and couscous fritters with roasted tomato and basil

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

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