|
July 2008 - what to do with courgettes?
Courgette
Griddle Cakes
 Serves
4
For the
cakes
375g courgettes, coarsely grated
½ tsp curry powder
1 fresh red chilli , seeded and finely chopped
1 garlic clove, finely chopped
2 spring onions, finely chopped
½ tsp fresh thyme leaves
1 egg, lightly beaten
75ml milk
140g plain flour
1½ tsp baking powder
salt and freshly ground black pepper
For the
topping
4 tbsp of your favourite chutney or spicy tomato dip
125g pack mozzarella , cut into small cubes
- Tip
the courgettes into a colander, sprinkle with salt and toss well.
Leave for 20 mins then rinse and squeeze them between your hands to
extract any water then blot on kitchen paper to dry.
- Mix
the courgettes with the curry powder, chilli, garlic, spring onions,
thyme leaves, salt and plenty of pepper. Stir in the egg and milk,
sift in the flour and baking powder, then stir again to combine.
- Lightly
oil a non-stick frying pan and fry heaped teaspoonfuls of the batter
for 3 mins on each side. Keep warm while you use up the remaining
batter - you should get 18 cakes altogether. (These can be made a day
ahead up to this stage then chilled.)
- To
serve, heat the oven to 200C/fan 180C/gas 6. Arrange the cakes on a
baking sheet and dot with a little tomato chutney and then a cube of
mozzarella. Bake in the oven for 8-10 mins until hot and melted then
pile onto a platter.
I made this in a hurry and when the fridge was ready for
re-stocking, so I substituted:
- fresh chilli with my own preserved chopped chilli
- garlic clove with "very lazy" garlic
- spring onions with finely chopped onion
- fresh thyme with dried thyme
I also fried it as one whole pizza like shape, before
topping it with home-made chutney and grated mozzarella
|
