Courgette griddle cakes

Courgette griddle cakes

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(2 ratings)

Ready in 35-40 minutes, plus draining time

Easy

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: per cake

  • kcal120
  • fat6g
  • saturates2g
  • carbs12g
  • sugars1g
  • fibre1g
  • protein6g
  • salt0.38g
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Ingredients

  • 375g courgette, coarsely grated

    Courgette

    corr-zjet

    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

    Spring onion

    sp-ring un-yun

    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

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 75ml milk

    Milk

    mill-k

    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

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

For the topping

  • 4 tbsp of your favourite chutney or spicy tomato dip

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 125g pack mozzarella, cut into small cubes

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.

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Comments (5)

rfmh201's picture
5

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
5

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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