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    Courgette Patties with Dill Tzatziki

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    Courgette Patties with Dill Tzatziki

    These crisp little patties are delicious eaten hot with a cool dipping sauce of yoghurt and dill.

    • Vegetarian
    • Preparation time: 25 minutes plus salting
    • Cooking time: 20 minutes
    • Total time: 45 minutes, plus salting 45 minutes

    Serves: 6 as a starter (18 patties)


    • 500g courgettes, topped and tailed
    • Salt and freshly ground pepper
    • 175g fine fresh breadcrumbs
    • 6 salad onions, very finely chopped
    • 2 eggs, lightly beaten
    • 1 heaped tbsp chopped mint
    • 2 heaped tbsp chopped parsley
    • ½ nutmeg, grated
    • Olive oil for frying
    • To serve
    • 400g sheep's milk yoghurt
    • 2 tbsp finely chopped dill


    1. Grate the courgettes, sprinkle generously with salt and leave in a colander for 30 minutes. Meanwhile, preheat the oven to 190˚C, Gas Mark 5. Set aside 4 tbsp breadcrumbs. Spread the remaining breadcrumbs on a baking sheet and bake for 10 minutes, stirring a couple of times, until brown and crisp. Set aside to cool.
    2. Rinse the courgettes and press to remove as much liquid as possible. Spread on a clean tea towel and blot with another one so they are as dry as possible. Mix with the onions, eggs, the 4 tbsp untoasted breadcrumbs, the mint, parsley, nutmeg and seasoning. Form into 18 plump patties.
    3. Spread the toasted breadcrumbs on a plate. Coat the patties in crumbs, making sure they are well covered all over.
    4. Heat a frying pan over a medium-high heat. Add enough olive oil to come half way up the patties. Fry the patties until crisp and golden - about 3 minutes each side. Drain on kitchen paper.
    5. Beat the yoghurt until smooth, and stir in the dill. Serve immediately with the hot patties.

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