Zucchini and capsicum fritters with spinach salad

Create these easy fritters this week. Serve with a spinach side salad for a light lunch.

Recipe «Zucchini and capsicum fritters with spinach salad» presented in category Recipes / Salads, to prepare this dish you will need no more 17 minutes. To make this dish at home by prescription from the author Gomer would need: 4 zucchini, coarsely grated, 2 red capsicum, diced, 1 bunch chives, chopped, 3 eggs, lightly beaten, 1/2 tsp cayenne pepper , 1 cup plain flour, olive oil cooking spray, 1/3 cup tomato chutney, to serve , 80g baby spinach leaves, trimmed, 2 tomatoes, each cut into 8 wedges, 125g button mushrooms, sliced, 1 tbsp extra-virgin olive oil, 1 tbsp white wine vinegar, 1/2 tsp Dijon mustard.

Ingredients:

• 4 zucchini, coarsely grated 
• 2 red capsicum, diced 
• 1 bunch chives, chopped 
• 3 eggs, lightly beaten 
• 1/2 tsp cayenne pepper 
• 1 cup plain flour 
• olive oil cooking spray 
• 1/3 cup tomato chutney, to serve 
• 80g baby spinach leaves, trimmed 
• 2 tomatoes, each cut into 8 wedges 
• 125g button mushrooms, sliced 
• 1 tbsp extra-virgin olive oil 
• 1 tbsp white wine vinegar 
• 1/2 tsp Dijon mustard 

Instructions

1. Preheat oven to 160°C. Combine zucchini, capsicum, chives, egg and cayenne pepper in a large bowl. Season with salt. Sift flour over vegetable mixture. Stir to combine.
2. Heat a non-stick frying pan over medium heat. Lightly spray with oil. Using 1/4 cup mixture per fritter, spoon mixture, 4 fritters at a time, into hot pan. Cook for 3 minutes each side or until golden. Transfer to a wire rack. Place fritters in oven for 5 to 8 minutes or until cooked through.
3. Make spinach salad: Place spinach, tomato and mushroom in a large bowl. Whisk oil, vinegar and mustard together in a jug. Pour dressing over salad. Toss gently.
4. Place fritters on plates. Top with chutney. Serve with spinach salad.