Courgette (Zucchini) and Feta Cakes

june 2 003_phixr

These are my favourite party/finger food dish (they are very good to keep in the freezer for when you get home at 5am from a night out but are still sober enough not to be lured into kebab territory).  I used to make large batches of these, and freeze them and eat them for weeks, because the whole frying process is a bit time consuming and involved, so if you’re going to do it, you may as well do it properly. Since then, I have discovered that they actually turn out pretty nicely from baking, which is a lot less labour intensive. I have been known to have these as an entire meal in themselves, but I’m not sure I’d advise that. Really, any herbs will do with these, so they can also be a good way to use up half bunches of herbs that are coming to the end of their fridge life, or partial packets of feta (you can never use a whole pack of feta in one go, no matter what you do with it).

Makes approximately 20 cakes

Ingredients-cakes

  • 500 g courgettes/zucchini, roughly grated
  • 150 g feta, crumbled
  • 100g approximately plain flour
  • 1 egg
  • 2 onions, finely chopped
  • 3 garlic  cloves, finely chopped
  • 1 bunch parsley, finely chopped
  • 1 bunch dill,  finely chopped
  • Olive oil

Ingredients- Tzatziki

  • 1 x 200g tub greek yoghurt
  • 1 small cucumber, grated
  • 1 bunch mint, finely chopped
  • 1 tablespoon chopped fresh dill
  • 1  garlic clove, finely chopped
  • 1  Juice of ½ Lemon

Method

  • Mix the courgettes, feta, onion, garlic and herbs in a large bowl until well combined.
  • Add the egg, and ¾ of the flour, and mix thoroughly.
  • Heat 2 tablespoons of olive oil in a medium frying pan on a high heat.
  • Add a small teaspoon of the courgette mix to the pan once heated and flatten into a small cake.
  • This is to test the batter, depending on the courgettes etc, it may need more flour. It should hold its shape well and crisp nicely. If it falls apart, add more  flour.
  • Fry in batches.
  •  Each cake should be about a tablespoon of mix, flattened, fried on each side til golden (approximately 2-3 minutes on each
    side).
  • Alternatively, bake on a baking tray lined with tin foil at 200C for approximately 10 minutes each side, or until golden.
  • Line a plate with kitchen paper and leave the cooked cakes on to cool.
  • For the Tzatziki, mix all the ingredients together in a bowl and refrigerate for 30 minutes to allow the flavours to mix.
  • Serve the cakes with the tzatziki .
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4 thoughts on “Courgette (Zucchini) and Feta Cakes

  1. Pingback: Packed Lunches | Canal Cook

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