Serves 2

• 2              courgettes, quartered lengthwise and sliced
• ½             red onion, diced
• 1 clove  garlic, finely chopped
• 50g         buckwheat flour
• 1 tsp.     baking powder, gluten free
• 1 tsp.     fresh oregano, chopped
• 1 Tbsp.  fresh parsley, chopped
• ¼ tsp.    ground cumin
• ½ tsp.    Harissa paste
• 1 tsp.     Sumac
• 1              egg
• 100ml    water
• Himalayan salt & freshly ground black pepper

1. Mix all ingredients together adding more water if mixture is too dry
2. Heat a non-stick 24cm frying pan
3. Add a small amount of oil
4. Pour the mixture in and cook over gentle heat until bubbles start to appear on the top
5. Place a plate over the pan, invert so fritter is on plate
6. Return pan to heat, add a little more oil, slide fritter back into pan
7. Continue cooking on gentle heat until cooked and golden brown
8. Serve with natural yoghurt and salad