Courgette griddle cakes

Courgette griddle cakes

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(2 ratings)

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Cooking time

Ready in 35-40 minutes, plus draining time

Skill level

Easy

Servings

Makes 18, enough for 4 adults and 4 kids

If there’s courgette phobia in your household, try these fresh, funky griddle cakes to help change some minds

Nutrition and extra info

Nutrition info

Nutrition per cake

kcalories
120
protein
6g
carbs
12g
fat
6g
saturates
2g
fibre
1g
sugar
1g
salt
0.38g

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

For the topping

  • 4 tbsp of your favourite chutney or spicy tomato dip
  • 125g pack mozzarella, cut into small cubes

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Method

  1. 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.
  2. 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.
  3. 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.)
  4. 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.

Recipe from Good Food magazine, January 2005

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Comments

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rfmh201's picture
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Absolutely delicious and easy to make (I used yellow courgette). None of us like courgettes but we all loved these. My baby son (1yo) scoffed loads of them, and the 3yo was pretty keen as well. I used sweet chilli sauce for them since we didn't have any chutney - very tasty!

mrspepper's picture
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This one has turned into a real family favourite. When we have a glut of courgettes Imake loads and freeze them (without relish and mozzarella) and they refresh beautifully in the oven with the topping. I cant eat chilli so I use more thyme and double the curry powder.

the_argyles's picture

Just wonderful, the only time I have ever managed to get courgettes down my almost adult kids...making more for a party tonight. Tried with beetroot relish - yummy!

annami's picture

Can't wait to try them - look amazing!

julieah's picture

Fabulous.... really tasty. The chutney finishes them off beautifully, whatever you favourite chutney is, give it a try. Made these many times and passed the recipe on to friends who love them too.

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