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Courgette, Feta and Sweetcorn Cakes
These are cake / patties served as a vegetarian main course or as a starter; they can also be made in to small cakes for summer party food and served with a sweet Thai chilli dip. They are an adaptation of a Turkish classic and I like serving mine with Tziki and a mixed dressed salad.
Make 4 large cakes
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Ingredients
Courgette mix
2 large courgettes – top, tailed and grated 1/2 teaspoon salt (to wash of later)
Cake mix
60 g breadcrumbs 1/2 onion - grated 2 tablespoons / 125 g sweetcorn 1 egg - large 60g feta or Norfeta - crumbled touch seasoning
To coat
3 tablespoons plain flour 2 handfuls / 90g breadcrumbs
To fry
2 tablespoons olive oil
Method
Mix the courgettes with the salt and leave aside for 20 minutes.
Rinse through and then squeeze out any excess water.
Mix with the rest of the cake mix ingredients together.
With damp hands, mould in to 8 small cakes or 4 larger ones.
Meanwhile whisk the flour with enough water to make a dipping batter the consistency of single cream.
To coat each cake - dip in the flour batter shake of excess and then dip in the crumbs pressing the crumbs lightly in to the cakes to ensure they are well coated
Fry in hot oil until golden on both sides – turning down the heat to finish of cooking, allowing an extra few minutes on each side or 5 minutes in the oven.
Tip – For a variation try replacing the courgettes with carrots or celeriac or the feta with ricotta.
Did you know – This region produces its own feta cheese called Norfeta made at Willow farm, Nr Wynmondham, Norfolk with local goats milk. Tziki – A Greek yogurt dip. Simply mix 3 tablespoons Greek Yogurt with 5 – 6 finely chopped mint leaves, 1 clove crushed garlic and 4 cm grated cucumber, season to taste and serve. It tastes even better the next day.
Recipe by Zena Leech-Calton—Zena is a Cookery Tutor, Food Influencer and hosts walking food tours in Norwich with over 15 years of experience. IG@love_norwich_food, UTube – @Dyslexic Chef, TikTok @Love Norfolk Food
