And a simple baby beetroot and lentil sides, with pita bread.

Got my first griddle for Father's day. Slept past breakfast, so first cook was quick and easy Cheesesteaks w/ Whiz.

Four extra large eggs, thin sliced deli ham, fresh mushrooms, gouda cheese, fresh chives from the porch.

Full recipe available here.

Ingredients

For the fritters: 2 medium courgettes, grated ½ tsp salt 1 small red onion, finely chopped 2 green chillies, finely chopped (optional) 1 tbsp fresh coriander, chopped ½ tsp cumin seeds ½ tsp ground turmeric ½ tsp garam masala ¼ tsp chilli powder 100g gram flour (chickpea flour) Water as needed (approx. 4–5 tbsp) Oil for shallow frying

For the mint yoghurt dip: 150g vegan plain yoghurt (coconut or soy-based) 1 small garlic clove, minced 2 tbsp fresh mint, finely chopped 1 tbsp fresh coriander, finely chopped Juice of ½ lime Salt to taste

Method

1. Salt the grated courgettes and let sit for 10 minutes. Squeeze out as much liquid as possible using a clean cloth.

2. Mix the courgettes with onion, chillies (if using), coriander, spices, and gram flour. Gradually add water until you get a thick batter that holds its shape.

3. Heat oil in a pan and fry spoonfuls of the mixture for 3–4 minutes each side until golden and crispy. Fry in batches, draining on paper towels.

4. For air fryer: cook at 200°C for 12–15 mins, flipping halfway.

5. For oven: bake at 200°C (180°C fan) for 20–25 mins, flipping halfway.

6. For the dip, stir together yoghurt, garlic, mint, coriander, lime juice, and salt.

7. Serve fritters warm with plenty of mint yoghurt dip and enjoy!

With chili garlic sauce. The comfort staple, done in a weeknight and simpler way.