| Instructions |
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Coarsely grate the courgettes with either the grating blade in the processor or by hand. |
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Spread the little shards out on a tea towel and leave for about 20 minutes to get rid of any excess wetness. |
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Put the chopped spring onions in a bowl and crumble in the feta. |
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Stir in the chopped parsley and mint, along with the dried mint and paprika. |
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Add the flour and season well with salt and pepper. |
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Gradually add the beaten egg and mix thoroughly before stirring in the draned, grated courgettes. |
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Don't be alarmed by the unflowing straggly lumpiness of this batter; it's meant to be this way. |
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Heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go. |
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Cook these little patties for about 2 minutes each side until golden, and then transfer
to a couple waiting plates. |
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Chop up the limes and tumble them about the edges of the plates. Sprinkle over a little more chopped mint and eat them just as they are, spritzed with lime juice as you go.
Source : Nigella Lawson "Forever Summer " |
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Recipe
- 4 courgettes (approx. 750g)
- 5-6 spring onions, finely chopped
- 250g feta cheese
- small bunch fresh parsley, chopped
- small bunch fresh mint, chopped, plus extra to sprinkle over at the end
- 1 tablespoon dried mint
- 1 teaspoon paprika
- 140g plain flour
- salt and pepper
- 3 eggs, beaten
- olive oil for frying
- 3-4 limes
MAKES : about 25
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