Courgette and Potato Cakes with Mint and Feta Cheese


  • 6 medium courgettes (weighing about 1 lb 8 oz/700 g in total)
  • 4 medium Desirée potatoes (weighing about 1 lb 8 oz/700 g in total)
  • 4 tablespoons chopped fresh mint
  • 1 lb (450 g) Feta, crumbled
  • 4 spring onions, finely chopped
  • 2 large eggs, beaten
  • 2 tablespoons plain flour
  • + 3 more ingredients
    • 2 oz (50 g) butter
    • 1 ½ tablespoons olive oil
    • salt and freshly milled black pepper

First you need to grate the courgettes coarsely – a food processor is good for this – and put them into a colander. Then sprinkle them with 2 level teaspoons of salt to draw out some of their excess moisture and leave them to drain for about an hour, with a plate or bowl underneath to catch the j...

View full recipe at SpringPad


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