Courgette and Mint Fritters with Aioli - Filippo Berio

Ingredients

• 3 tbsp chickpea water, from a can
• 1 tbsp Filippo Berio White Wine Vinegar
• ½ tsp salt
• 125ml Filippo Berio Mild & Light Olive Oil
• 1 fat clove garlic, crushed
• 1 tsp lemon juice
• 2 large courgettes, coarsely grated
• 150g cooked grains, such as freekeh or bulgar wheat
• 4 spring onions, chopped
• 4 tbsp freshly chopped mint
• 1 small red chilli, deseeded and finely chopped
• 125g self-raising flour
• 1 tsp baking powder
• 1 tbsp Filippo Berio Mild & Light Olive Oil
• 300ml vegan dairy milk
• Salt and freshly ground black pepper
• Filippo Berio Mild & Light Olive Oil, for frying