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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.
- Preparation time: 25 minutes plus salting
- Cooking time: 20 minutes
-
Total time:
45 minutes, plus salting
Serves: 6 as a starter (18 patties)
Ingredients
- 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
Method
- 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.
- 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.
- Spread the toasted breadcrumbs on a plate. Coat the patties in crumbs, making sure they are well covered all over.
- 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.
- Beat the yoghurt until smooth, and stir in the dill. Serve immediately with the hot patties.
Comments
This recipe was first published in August 2003.
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