- 1 large courgette, coarsely grated
- 1 large carrot. coarsely grated
- fresh coriander, leaves and stalks, chopped
- 1 teaspoon curry powder
- 3 dessertspoons plain flour
- 1/2 teaspoon baking powder
- 1/2 an egg (yes, I know that’s seems difficult but beat a whole egg and just use enough to mix – and use the rest in the following recipe or keep covered in the fridge to add to scrambled eggs!)
Put the grated courgette and carrot into a colander with a little salt and leave to drain for about 15 minutes. Tip on to a dry tea towel, wrap and wring out all the water. Put into a large bowl and add the dry ingredients, mix well and add enough egg to mix. Put a little oil in a frying pan and using floured hands, shape into about 6 patties and fry until crisp and browned on both sides. Use on their own as a side vegetable or to scoop into a dip of your choice.
Courgette Frittata
- 1 tablespoon olive oil
- 75 grams (or so!)sliced mushrooms
- 1/2 small onion
- 100g courgettes, thinly sliced
- 100g fresh spinach
- 2 eggs
- grated parmesan to taste
- some torn basil leaves
- 50 grams mozzarella
Heat the oil in a frying pan. Add mushrooms, onion and courgettes and cook for about 5 minutes until tender. Add spinach and cook till wilted. Lightly beat the eggs and the parmesan and basil and season. Pour into the pan and stir to distribute evenly. Tear the mozzarella into pieces and put on top. Cook over a low heat until the base is set but still a film of liquid on the top. Heat the grill and put frittata under it until the top is golden and the egg is set. Add extra parmesan (if liked) and serve!
Ailsa cooks for One 