Courgette Griddle Cakes

By Grazor

Ingredients

• Ingredients
• 375 * 375g courgettes , coarsely grated
• * ½ tsp curry powder
• 1 * 1 fresh red chilli , seeded and finely chopped
• 1 * 1 garlic clove , finely chopped
• 2 * 2 spring onions , finely chopped
• * ½ tsp fresh thyme leaves
• 1 * 1 egg , lightly beaten
• 75 * 75ml milk
• 140 * 140g plain flour
• 1 * 1½ tsp baking powder
• FOR THE TOPPING
• 4 * 4 tbsp of your favourite chutney or spicy tomato dip
• 125 * 125g pack mozzarella , cut into small cubes

Preparation

Step 1

Easy

Makes 18, enough for 4 adults and 4 kids
Preparation and cooking times
Total time

Ready in 35-40 minutes, plus draining time
Method

1. 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.
2. 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.
3. 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.)
4. 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.

Per cake

120 kcalories, protein 6g, carbohydrate 12g, fat 6 g, saturated fat 2g, fibre 1g, sugar 1g, salt 0.38 g

Recipe from Good Food magazine, January 2005.