Potato and courgette cakes
You can serve these potato and courgette cakes as a side dish (with grilled/fried fish or meat, as a main dish (with a crispy salad) or as nibbles with some toppings perhaps. Leftover boiled potatoes can be used for the recipe too.
Ingredients
Method
- Boil the potatoes, drain, cool then remove their skin.
- Meanwhile, finely grate the courgette, season with salt and put the mixture in a sieve over a bowl. Rest for about 10 minutes.
- Mash the potatoes roughly with a fork.
- Using a spoon. push the liquid out of the courgette through the sieve then add the pulp to the potatoes. Add the minced garlic and lemon zest.
- Thinly slice the spring onion, add to the potatoes, together with the flour. Season to taste.
- Add some breadcrumbs and/or an egg and mix well – you should get a thick, sticky mixture.
- Make about 6-8 balls, then flatten them into patties.
- Scatter the breadcrumbs onto a sheet of parchment paper or a flat plate and coat the patties on both sides.
- Heat some oil in a non-stick frying pan and fry the potato cakes on both sides until golden.
- Transfer them to a plate, lined with paper kitchen towels, to drain.