Courgette + Potato Cakes


Serving suggestion: Courgette & Potato Cakes, roasted Asparagus w/. a drizzle of Growhampton Chilli Sauce, Olive & Tomato Salad topped w/. Seeds and a Growhampton poached Egg and homegrown Chives (make vegan by adding some Garlic Mushrooms, homemade Beans or Tofu scramble)

Courgette's are in season, wahoo! I've been getting them in my OddBox * (along with tatties) for the last couple of weeks and have been loving it. But if you are like me, it can be quite easy to get into a cycle of meals and end up eating the same things from week to week and feeling a little uninspired or short for time, resonate? Well, Courgette's are actually really versatile and can be cooked, or eaten raw, in a lot of ways check out the post I wrote about them for more info and inspo. Anyhoo, like the majority of my recipes this is a really easy one. The 'cakes' are a perfect addition to a brunch (see image above) or can be used as a side to a big salad with lots of yummy elements, with hummus, roasted veg and falafel/meatballs, with sausages and peas instead of having mash or even to dip in a curry if you fancied! So mix up the mealtime monotony and give 'em a go :)

*I have worked with OddBox in the past.. see recipe*

This recipe makes about 4-6 cakes (size dependent)

Ingredients:

1 large Potato

1/2 a Courgette

1/2 Lemon's juice

2 cloves of Garlic

3 tbsp of Plain Flour (or alternative)

2 tbsp of Nutritional Yeast

3 tsp of Yoghurt

a glug of Olive Oil (approx 1 tbsp)

1 tsp of Mixed Herbs

a handful of fresh Mint

1/2 tsp of Chilli Flakes

tsp of Salt

tsp of Pepper

Rapeseed or Coconut Oil for frying

Equipment:

1 mixing bowl

1 spatula

1 mixing spoon

1 grater

1 small frying pan

1 clean tea towel

1 plate/cooling rack

Method:

- Start by giving the Courgette and Potato a little wash

-Then grate into the mixing bowl - don't worry about peeling the Potato

-Decant the mix on to the clean tea towel, wrap and twist to create a little bundle - hold over the sink and squeeze to get rid of some of the water

-Then pop back into the bowl and grate in the Garlic

- Chop up the Mint and add in next, give it all a mix

-Then add in the Yoghurt, Lemon juice, Herbs, Salt, Pepper, Chilli Flakes and Oil and mix well

-Now mix in the Flour and Nutritional Yeast

- Get the small pan and add a tsp of Oil and turn on to medium-high heat

(if it starts smoking turn it down a little)

-Once the Oil is hot spoon in the mix and flatten with the spatula

-Fry the cakes for approx. 5 minutes on each side- until golden brown- use the spatula to flip

-Cook one at a time, place cooked cakes on a plate/rack and cook the next

-You can use the oven to keep them warm while you prep the other bits - line a tray with parchment paper so they don't stick - preheat oven to 180c or equivalent if you wish to do so

-The cakes refrigerate perfectly too- I usually put a piece of parchment paper in between so they don't stick and pop them in a tupperwear to chill once the cakes are cool enough

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