Courgette, pea and feta fritters

These tasty little morsels are a perfect idea for a vegetarian brunch or dinner. The combination of courgette, peas and feta is wholesome and delicious, and they're so quick and easy to make!

New Zealand Woman's Weekly|Feb 14, 2019

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  • Nici Wickes' sauerkraut fritters

    The goodness of these tasty fritters combined with a feast of seasonal toppings means these can easily pass as a dinner. Plus, who can argue with something that is so good for you?

    New Zealand Woman's Weekly|Feb 14, 2019

  • Curried mussel fritters

    This is such a scrumptious way to cook mussel fritters. A hint of curry, a few smoked mussels, plus the fresh ones, takes these to the next level. Enjoy for a weekend breakfast or quick dinner!

    New Zealand Woman's Weekly|Feb 14, 2019

  • Mexican sweetcorn and tomato hushpuppies

    'Hushpuppy’ is an American term used to describe a doughy fritter. Nici's version has a crisp, pillowy texture, and are loaded with corn, cumin and tomatoes to give them a Mexican theme.

    New Zealand Woman's Weekly|Feb 14, 2019

  • Buttery potatoes and minted courgettes

    This dish is deceptively simple and incredibly delicious with the courgette maintaining its texture while not being completely raw. Ideal for using up all those courgettes from your garden!

    New Zealand Woman's Weekly|Feb 10, 2019

  • Watermelon, eggplant and beans

    The juicy sweetness of watermelon and raw green beans plus the dark beauty and richness of fried eggplant makes this salad such a tasty dinner or side dish!

    New Zealand Woman's Weekly|Feb 10, 2019

  • Crispy fried chicken with courgette and corn salad

    Nici Wickes' crispy, fried chicken served with a fresh salad of corn and cucumber is what we call a perfect meal - so skip the takeaways and whip this dish up instead!

    New Zealand Woman's Weekly|Feb 10, 2019

  • Pork and fennel stuffed capsicums

    Make a batch of these stuffed capsicums and enjoy with a salad and potatoes for a simple and delicious dinner. Plus, leftovers served cold make a great lunch.

    New Zealand Woman's Weekly|Feb 10, 2019

  • Summer lamb and beetroot salad

    Quickly seared lamb underpins this tasty dish, making it perfectly adequate for dinner. Pulled together in just 20 minutes, it's a quick and healthy meal that everyone will love.

    New Zealand Woman's Weekly|Feb 03, 2019

  • Watermelon and homemade labneh

    This salad combines the gorgeous flavours of watermelon and raspberry, along with some easy-to-make labneh and fresh herbs. Make the labneh the night before then the salad just before serving.

    New Zealand Woman's Weekly|Feb 03, 2019

  • Salmon citrus salad

    Packed full of all the good things, this salad is a star. Smoked salmon really benefits from the hit of sweet and citrusy orange, moreish edamame beans plus a dressing full of sesame and saltiness.

    New Zealand Woman's Weekly|Feb 03, 2019

  • Warm kumara and bacon with mustard dressing

    A filling salad, the sweetness of the kumara is tempered by the salty bacon and lovely crunch of pomegranate seeds and snow peas.

    New Zealand Woman's Weekly|Feb 03, 2019

  • Peach, nectarine and ginger tart

    Slightly cheese-cakey, this Nici Wickes tart is a fantastic gluten-free dessert for the summer. Top it with fresh seasonal fruit and that divine ginger syrup!

    New Zealand Woman's Weekly|Jan 25, 2019

  • Apricot and rosemary pistachio tart

    This gorgeous apricot and rosemary pistachio tart screams effort when, really, it’s quite simple to put together! Serve with ice cream for a scrumptious dessert.

    New Zealand Woman's Weekly|Jan 25, 2019