- 375g courgette, coarsely grated
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- ½ tsp curry powder
- 1 fresh red chilli, seeded and finely chopped
- 1 garlic clove, finely chopped
- 2 spring onion, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- ½ tsp fresh thyme leaves
- 1 egg, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 75ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 140g plain flour
- 1½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
For the topping
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.