Courgette & feta cakes with dill yoghurt sauce

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• Katharine

  18 July 2012

  Katharine rated and commented on this recipe

  

  I really enjoyed making these. Word of warning, do try and make sure you get as much liquid out of the grated courgettes as possible. Lay them thinly spread out on a teatowel and cover with another. Mine were not perfectly formed like the picture due to this error, but they still tasted beautiful! Lovely in wraps with some of the sauce and other veg!

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• VegDelights

  21 August 2012

  VegDelights rated and commented on this recipe

  

  I used a round yellow courgette instead of the usual green, and served these with roasted Mediterranean vegetables and a crunchy salad. Even drying out the courgettes as much as I could, I found it difficult to keep the patties together and a few of them broke alpoart while frying. The end product tasted good though,if a little oily. A couple of niggly points with the recipe: firstly, the claim that it is ready in 40 minutes is grossly underestimated. The courgettes alone have to stand for 30 minutes in the salt before even making the patties. All in all I spent almost double that (though granted I am not the speediest vegetable chopper/grater!). Secondly, I am skeptical about the 126 calories per serving - even assuming this is per indiviudal cake, surely shallow frying these brings the calorie content sky high?! Next time I'll spray or brush a little oil on the outside and try baking in the oven.

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• shara

  03 February 2013

  shara rated and commented on this recipe

  

  This was relatively easy to make, although squeezing out the moisture from the courgettes was a bit of a palaver - there seemed to be so much of it! These were quite tasty but not outstanding. Don't skip the feta - it's definitely needed for some flavour. I think this could also have benefited from some chillies to give it some extra zing. I needed slightly more breadcrumbs than the recipe stated too. Perfectly nice and easy to make.

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Ingredients

• 500g courgettes , grated
• 150g fresh breadcrumbs (whizz a couple of slices of crustless white bread in a food processor)
• 6 spring onions , finely chopped
• 2 eggs , lightly beaten
• 100g feta cheese , crumbled
• a small bunch of mint , chopped
• 1/4 tsp freshly grated nutmeg
• olive oil , for frying
• 200g Greek yogurt
• a small bunch of dill , chopped

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Difficulty and servings

Serves 16

Preparation and cooking times

Ready in 40 mins

Vegetarian

Ingredients

• 500g courgettes , grated
• 150g fresh breadcrumbs (whizz a couple of slices of crustless white bread in a food processor)
• 6 spring onions , finely chopped
• 2 eggs , lightly beaten
• 100g feta cheese , crumbled
• a small bunch of mint , chopped
• 1/4 tsp freshly grated nutmeg
• olive oil , for frying
• 200g Greek yogurt
• a small bunch of dill , chopped

Per serving

126 kcalories, protein 4.5g, carbohydrate 8.3g, fat 8.6 g, saturated fat 2.5g, fibre 0.5g, salt 0.59 g

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