Chorizo veggie fritters

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Step 1

1 Put all the ingredients for the fritters, except the oil, in a large bowl. Season and mix well.

Step 2

2 For the quick tomato salsa, mix together all of the ingredients in a medium bowl with a pinch of salt.

Step 3

3 Heat 1 tbsp oil in a large frying pan over a medium heat. Scoop 1-2 tablespoons of batter at a time into the pan to form a fritter, and cook for about 5 mins, turning halfway, until golden and cooked through. Set aside on a plate lined with kitchen paper. You’ll need to do this in batches and add extra oil if the pan gets dry. You should end up with 10-12 fritters. Serve immediately, topped with the salsa. Freeze on a tray, then transfer to a freezer bag for up to two months. Defrost at room temperature, then reheat in a low oven.