Courgette, Ricotta & Lentil Fritters with Tomato Salsa

• Squeeze excess moisture from the grated courgette.
• Combine it with the lentils, ricotta, egg and ground almonds.
• Form into small fritters.
• Pan-fry gently until golden on both sides.
• Combine the tomato, red onion and basil for the salsa.
• Serve the fritters topped with fresh salsa.

Why it’s good

These fritters combine protein from ricotta and egg with fibre from lentils and courgette.

This combination provides greater satiety than conventional flour-based fritters.

Lentils also provide slowly digested carbohydrates, helping produce a steadier post-meal glucose response.