Courgette Griddle Cakes
These crispy courgette cakes are packed with vibrant flavors and oozy melted mozzarella - a delightful appetizer or light meal option. The courgettes are spiced with curry powder, fresh chilli, and garlic, providing a burst of savory goodness in every bite. Topped with tangy chutney and creamy mozzarella, these cakes are perfect for entertaining or as a tasty snack.
— Constant Cookbook
Ingredients
- 375g courgettes , coarsely grated
- ½ tsp curry powder
- 1 fresh red chilli , seeded and finely chopped
- 1 garlic clove , finely chopped
- 2 spring onions , finely chopped
- ½ tsp fresh thyme leaves
- 1 egg , lightly beaten
- 75ml milk
- 140g plain flour
- 1½ tsp baking powder
- 4 tbsp of your favourite chutney or spicy tomato dip
- 125g pack mozzarella , cut into small cubes
Instructions
- Tip the courgettes into a colander, sprinkle with salt and toss well. Leave for 20 mins then rinse and squeeze them between your hands to extract any water then blot on kitchen paper to dry.
- Mix the courgettes with the curry powder, chilli, garlic, spring onions, thyme leaves, salt and plenty of pepper. Stir in the egg and milk, sift in the flour and baking powder, then stir again to combine.
- Lightly oil a non-stick frying pan and fry heaped teaspoonfuls of the batter for 3 mins on each side. Keep warm while you use up the remaining batter – you should get 18 cakes altogether. (These can be made a day ahead up to this stage then chilled.)
- To serve, heat the oven to 200C/fan 180C/gas 6. Arrange the cakes on a baking sheet and dot with a little tomato chutney and then a cube of mozzarella. Bake in the oven for 8-10 mins until hot and melted then pile onto a platter.
Yield
Makes 18, enough for 4 adults and 4 kids
Nutrition
- Calories: 120 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 12 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.38 milligram of sodium
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