Courgette and Potato Cakes
Courgette and Potato Cakes
Serves 8
Genre: Vegetarian
Preparation Time: 40 minutes
Cooking Time: 40 minutes
At this time of the year, mid July, we suddenly find ourselves with an abundance of new potatoes and courgettes - which always seem to do particularly well on our very sandy soil.
Mindful of rising food prices, this is a great way to incorporate a number of vegetables into a portion and these will go with almost anything. You could even serve them warm for breakfast with a poached egg and other things you like. I would probably add some steamed spinach and some hollandaise sauce, but the potential is endless.
If you have any opened jars of sun-dried or sun blush tomatoes, cooked skinned peppers, or anything that takes your fancy from your larder, this recipe can be embellished and altered according to taste. However, they taste pretty good just as they are!
Ingredients
- 1 kilo of new potatoes, scrubbed and boiled in salty water, drained and set aside
- 2 decent sized courgettes, washed, trimmed and grated
- 3 large Spring onions, washed, trimmed and finely sliced
- Handful of fresh mixed herbs - parsley, basil, dill, coriander, thyme etc or some dried herbs if no fresh one available
- 2 eggs, beaten
- 2 tablespoons of flour (I used Brown Rice flour)
- Seasoning
- Optional extras, sun blush tomatoes, olives, mixed seeds, capers, gherkins, etc. (Parmesan or other cheese)
AND THIS IS WHAT YOU DO.....
- Pre-heat the oven to 200C Fan / Gas 6.
- Wash and trim the courgettes and grate onto a board, then tip into a colander and sprinkle liberally with salt, mix and leave for a minimum of 30 mins. After this time, you can either force excess liquid out using a wooden spoon or you can tip the grated courgettes into a clean tea towel, wrap tightly and squeeze out excess liquid.
- Cook the potatoes in salted boiling water for about 15 minutes or until easily pierced with a knife, remove from the heat and drain.
- Take a masher and roughly mash the potatoes.
- Finely slice the Spring Onions and add to the potatoes together with the courgettes.
- At this stage, add any optional flavourings.
- Season and then mix thoroughly.
- Now add two tablespoons of flour, carefully mix together.
- Finally, add the eggs plus the herbs and beat into the mixture.
- Take a couple of flat baking trays and spray with oil.
- Then take a round pastry cutter, not too big and place on the tray and fill with the vegetable mixture, not too high!
- Carry on creating neat mounds of the vegetable mixture and you will probably use most of both baking trays.
- Put the trays into the oven for 25 minutes, but check that they don't burn, then need to have a golden crispy topping as shown in the image above.
- These can be eaten with other vegetables or as an accompaniment to a huge variety of dishes.
- Enjoy!