This recipe is borrowed from a taverna in Crete- these little cakes make a fantastic starter when served with tsatsiki. They are a little labour intensive as they involve grating, breadcrumbing and need to be fried in batches, but they are well worth the effort.
Ingredients:
500g courgettes
500g potatoes
100g grated Edam
2 tbsp chopped fresh leave parsley
A finely grated onion
2 eggs
Salt and pepper
200g white bread, made into breadcrumbs
Firstly, peel and cook the potatoes in salted boiling water. Drain, dry and mash well and let cool.
Grate the courgettes, then squeeze and try to let out the excess water.
Put the courgettes, potato, parsley, onion, cheese in a mixing bowl. Season well with salt and pepper. Add one beaten egg and mix together.
Shape into little round cakes about 5 cm across. Coat first in breadcrumbs, then the second beaten egg, then again in breadcrumbs. Now you can shallow fry these in 1cm or so of oil in batches so the frying pan is not too crowded, or use a few tablespoons of olive oil as I do- it doesn't make the edges of the cakes quite as crispy but its healthier.
Serve with tsatsiki and if you are feeling posh a little beetroot and herb garnish.
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