This is ideal for lunch, supper, a savoury snack or appetizer, these patties are versatile. If you like it hot add more Turkish red pepper or chillies.
- Courgettes /Zucchini – 3 firm ones
- Olive oil – 2-3 tbsp
- Onion – 1 large
- Garlic cloves – 4 chopped
- Plain flour (all purpose flour) – 3 tbsp
- Eggs – 3 beaten
- Feta cheese – 225g/8oz, crumbled
- Flat leaf parsley – 1 bunch, chopped
- Mint – 1 bunch, chopped
- Dill – 1 bunch, chopped
- Turkish red pepper chopped – 1 tsp or 1 fresh red chilli chopped
- Sunflower oil – for shallow frying
- Salt – as per taste
- Black pepper – as per taste
- Mint leaves – to garnish
Wash the courgettes and trim off the ends. Grate it and put them in a colander or sieve and sprinkle with a little salt. Leave them to weep for 5 minutes
Cut onion in half lengthways , and in half again in crossways and slice it along the grain.
Squeeze the grated courgettes in your hand to extract the juices. Heat the olive oil in a heavy frying pan, stir in the courgettes, onion, and garlic and fry until they begin to take on colour. Remove from heat and leave to cool.
Tip the flour into a bowl and gradually beat in the eggs to form a smooth batter. Add cooked courgette mixture, feta cheese, chopped parsley, dill, mint, chilli and little pepper. Add little salt, because feta cheese is salty. Mix well.
Heat enough oil in a heavy non-stick pan for shallow frying. Add a spoonful of mixture into the hot oil. Repeat the same until you fill the pan, leaving space between each one. Fry over medium heat for 6-8 minutes or until firm to touch and golden brown on both sides. Remove from the pan and drain on kitchen paper.
Repeat the above step for the remaining batter.
Garnish with mint leaves and serve warm.