Courgette fritter pita recipe

Ingredients

• 1 medium courgette, grated
• 75 g tinned cannellini beans, drained and rinsed
• 15 g reduced-salt low-fat feta cheese, crumbled
• ¼ small red onion, finely chopped
• 1 large egg, lightly beaten
• Sea salt and ground black pepper, to taste
• Oil spray
• 50 g low-fat plain yoghurt
• 4 fresh mint leaves, finely chopped
• 1 small handful lettuce leaves
• 1 wholemeal pita bread, halved

1. Preheat the oven to 180°C (160°C fan/gas 4) and line a baking tray with baking paper.
2. Using your hands, squeeze out as much liquid from the grated courgette as possible. Transfer the courgette to a mixing bowl.
3. Place the cannellini beans in a small bowl and mash with a fork until a smooth paste has formed. Place the cannellini bean paste, feta, onion, egg, salt and pepper in the mixing bowl containing the courgette and mix until well combined.
4. Shape the courgette mixture into four even patties. Place on a plate, cover with cling film and refrigerate for 30 minutes.
5. Place the patties on the lined baking tray and spray lightly with oil spray. Bake in the oven for 10 minutes, then carefully turn and cook for a further 10 minutes or until golden.
6. Whisk the yoghurt and mint leaves together in a small bowl.
7. To serve, spread half of the minted yoghurt inside each pita half. Fill with the courgette fritters and the lettuce. Drizzle over the remaining minted yoghurt.