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"This is inspired by mücver – courgette fritters served with yogurt. My version is more a baked cake but you can easily use the batter to make small individual fritters. Shallow-fry them in oil and serve with lemon wedges and Greek yogurt."
4 medium courgettes (about 750g), coarsely grated
1½ tsp salt
1 tsp cumin seeds
4 eggs, beaten
75g fresh white breadcrumbs
60g plain flour
1 tsp baking powder
3 salad onions, thinly sliced
25g pack flat leaf parsley, chopped
3 tbsp chopped mint
2 tbsp chopped dill
2 garlic cloves, crushed
200g cottage cheese
75ml olive oil
1. Mix the grated courgettes with 1 tsp salt, place in a colander and leave to drain for 30 minutes, then squeeze out as much liquid as you can using your hands. Place in a clean tea towel and, twisting the ends, squeeze some more. Dry-toast the cumin seeds in a pan over a medium heat for 1 minute until fragrant.
2. Preheat the oven to 180˚C, gas mark 4. Put the courgettes in a large mixing bowl and add the eggs, breadcrumbs, fl our, cumin seeds, baking powder, remaining salt and plenty of black pepper. Whisk well, then stir in the salad onions, herbs and garlic. Crumble 120g feta and fold into the mixture along with the cottage cheese.
3. Heat a medium-sized ovenproof pan (about 24cm in diameter and 4cm deep) over a high heat. Pour in the olive oil and once it’s very hot, add the batter. Even out the surface and sprinkle the remaining feta on top. Leave on the heat until the mixture begins to bubble; then transfer to the oven. Bake for 30 minutes until golden on top and a knife inserted into the centre comes out clean.
4. Remove from the oven and leave to stand for 10 minutes before serving, either warm or at room temperature.
Typical values per serving:
This recipe was first published in May 2012.
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