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Being a food blogger isn’t always easy. I’m under constant pressure to come up with new and exiting recipes all the time, which is probably why I have been eating out so much recently. We always have a fridge full of ingredients, it’s just a matter of compiling them in different ways to make new foods so things don’t get too repetitive. Courgettes are back in season now and dirt cheap. Usually  they just get relegated to extra status and thrown in at the last minute, but in this recipe they are the star of the show.  They are very easy to make as well as being tasty and filling, so just perfect for a weekday dinner. You could also substitute them in place of a burger for your vegetarian friends. I served mine with some chunky salsa. Chunky salsa is a lazy girl’s dream, as it requires far less chopping but retains all of the deliciousness. 

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Ingredients

Courgette cakes

1 large courgette (zucchini)

1/2 an onion

4 cloves of garlic

2 chillies

6 spring onions

1 egg

2 tbsp wholewheat flour (just plain white flour will be fine)

6 tbsp panko crumbs

1 tsp paprika

Salt and pepper to taste

Chunky salsa

200g cherry tomatoes

1/2 a red onion

1 chilli

2 cloves of garlic

1/2 an avocado

5 spring onions

A small handful of cilantro

1 tbsp apple cider vinegar

1 tbsp sugar

A generous pinch of salt and pepper

 

Directions

For the courgette cakes:

1. If you are planning on baking your courgette cakes, preheat your oven to 200 degrees Celsius and line your baking tray with baking paper. If you don’t have an oven, get out your frying pan.

2. Grate your courgette into a bowl, then squeeze out the juice by putting the grated courgette into a clean tea towel and squeezing.

3. Finely chop the onion, garlic, chillies, and spring onion and then mix together with the courgette.

4. Add the egg, paprika, salt, and pepper and stir again. Finally add the panko crumbs and flour and make sure that the mixture has combined evenly.

5. Take a handful of the mixture and form it into a patty, then place the formed patties on your baking tray.

6. Bake in the oven for about 20 minutes until the outside is golden brown and the inside is cooked through. Or you can fry them in a little olive oil for about 5 minutes on each side on a medium heat.

For the salsa:

1. Chop the tomatoes in half and sprinkle with the salt, pepper, sugar, and vinegar. Leave in a bowl.

2. Crush in the garlic, then chop the onion and avocado into smallish pieces.

3. Add to the tomatoes, then using a pair of scissors, cut  the chilli, spring onions, and cilantro into the bowl and mix everything together. Voilà courgette cakes and chunky salsa!

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