Courgette griddle cakes

Name: Courgette griddle cakes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 18
Cuisine: Global
Ingredients: 375 grams courgette, coarsely grated; 1 teaspoons curry powder; 1 fresh red chilli, seeded and finely chopped; 1 garlic clove, finely chopped; 2 spring onions, finely chopped; 1 teaspoons fresh thyme leaves; 1 egg, lightly beaten; 75 milliliters milk; 140 grams plain flour; 2 teaspoons baking powder; 4 Tbsps your favourite chutney or spicy tomato dip; 125 grams pack mozzarella, cut into small cubes

If you want to add more lacto ovo vegetarian recipes to your recipe box, Courgette griddle cakes might be a recipe you should try. This recipe serves 18. One portion of this dish contains approximately 3g of protein, 2g of fat, and a total of 62 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic clove, spicy tomato dip, egg, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes.

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.

Ingredients you will need

Zucchini

Extract

Water

Salt

Equipment you will use

Colander

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.

Ingredients you will need

Baking Powder

Spring Onions

Curry Powder

Thyme

Zucchini

Chili Pepper

Garlic

Pepper

All Purpose Flour

Milk

Salt

Egg

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.)

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

To serve, heat the oven to 200C/fan 180C/gas

Equipment you will use

Oven

Arrange the cakes on a baking sheet and dot with a little tomato chutney and then a cube of mozzarella.

Ingredients you will need

Tomato Chutney

Mozzarella

Equipment you will use

Baking Sheet

Bake in the oven for 8-10 mins until hot and melted then pile onto a platter.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

375grams

courgette, coarsely grated 1teaspoons

curry powder 1

fresh red chilli, seeded and finely chopped 1

garlic clove, finely chopped 2

spring onions, finely chopped 1teaspoons

fresh thyme leaves 1

egg, lightly beaten 75milliliters

milk 140grams

plain flour 2teaspoons

baking powder 4Tbsps

your favourite chutney or spicy tomato dip 125grams

pack mozzarella, cut into small cubes

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.