Saturday, 14 April 2012

Courgette and Potato Cakes with Carrot and Bean Salad

It's "winter" here - absolutely nothing has changed in terms of weather, which is still a glorious sunny 25-30C, but our electricity supplier has flipped 'peak' time from 11am-5pm to 5pm-9pm. So generally I avoid using the oven in the evenings, or at least I will until the house gets cold enough that I'd like a little extra heat. (It happens. For like... two or three days in the year!) So I've avoided making these little cakes because they're definitely best done in the oven, and ours is a bit of a power-hungry monster.

At the weekend the electricity is cheap all the time, so today I figured, why not? They're originally a Delia recipe, but over the years I've made a few modifications until they worked well for me.  We served them with a simple salad made from a carrot and a tin of beans, with a mustardy-garlic dressing and a few coriander leaves. Can you tell that I'm not doing the shopping until tomorrow? :)


  • two large courgettes
  • two medium potatoes
  • a 200g block of feta
  • a medium bunch of mint
  • one egg
  • 3-4 tbsp flour
  • salt and black pepper

Using a large tower grater, grate the courgette into long strands. Sprinkle over a tsp of salt and pop them into a sieve over a bowl or saucepan, then put a plate on top and something heavy on top of that. Leave for at least ten minutes, preferably for an hour - green water will start dripping out of the sieve. Squeeze the remaining water out with your hands - I got about 300ml just from two courgettes! Ignore Delia's advice to put them in a teatowel... you will NEVER get all the bits of courgette off the towel!

Meanwhile, grate the potatoes, then blanch in boiling water in a saucepan for five minutes. Drain thoroughly, washing once with cold water to cool them down. Strip the leaves from the mint and wash if necessary. Crumble the feta. Add the courgette, potato, feta, mint and egg to a large bowl, season well with black pepper, and sprinkle with the flour. Combine together with a couple of forks. If there is still excess water or the mixture is not coming together, add some more flour.

Between your palms, make little cakes out of the mixture - I made 12 with the above ingredients. Put on a baking tray and roast for 45 minutes in a 200C oven, until golden brown and crispy on the outside.

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