Sunday, 6 June 2010
Courgette Cakes for Summer Staffordshire style!
These are an all time favourite of the family and as you might imagine get made often as the courgette plants in the garden keep producing! They take little time and use simple ingredients and are just delicious with a green or tomato salad or new potatoes. The mixture can be stored for a day in the fridge before being fried, but they tend to be made and eaten in quick succession in our house!
3 medium courgettes grated
1 medium onion
1 clove garlic
a little olive oil
3 tbsp plain flour
1 large egg
Grate the courgette and place in a colander with a little sprinkled salt and allow to drain over the sink for 30 minutes. In the meantime, finely chop the onion and fry until barely coloured and soft in a frying pan. Add the grated courgette and the garlic (crushed) and slowly fry in the pan until the cougette is yellowing and cooking through. Add the flour and stir through and take off the heat. Lightly beat the egg and then add to the mixture and mix quickly and carefully. At this point you can add black pepper and or herbs of chopice if you want as well as the crumbled feta. Heat some oil in a non stick frying pan and add spoons of the mixture to make soft patties and brown on either side. Alternatively cool the mixture and then put in fridge until required.
These delicious summer morsels will not look elegant but very home made and can be enjoyed by ravenous children or guests for an informal supper!
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