These cheesy courgette cakes are an excellent way to use up that abundance of courgette. Serve with a bit of tomato sauce or soured cream on top.
Ingredients 4 serves
- 225g grated courgette.
- 2 eggs, beaten.
- 4 tablespoons chopped onion.
- 8 tablespoons plain flour.
- 8 tablespoons grated Parmesan cheese.
- 8 tablespoons grated mozzarella cheese.
- Salt to taste.
- 2 tablespoons vegetable oil.
In a medium bowl, combine the courgette, eggs, onion, flour, Parmesan cheese, mozzarella cheese and salt. Stir well enough to distribute ingredients evenly.
Heat a small amount of oil in a frying pan over medium-high heat. Drop courgette mixture by heaping tablespoonful’s with the mix, and cook for a few minutes on each side until golden.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the ‘parmesan style hard cheeses’ which are suitable for vegetarians.