This starter was created and served at our January supper club. We have had lots of requests for this recipe …. so here goes
Serves 6
Ingredients
450g Courgette, ends trimmer and the courgettes grated
Oil (Rapeseed)
Half grated onion
150g Feta
75g Parmesan or pecorino cheese
2 Eggs
2 Tbsp Chopped parsley
1 Tbsp Dried mint
Salt and pepper
6 Tbsp Fresh breadcrumbs
Plain flour (for dusting)
Method
Blanche the courgette in boiling water for 2 minutes, drain, then squeeze (this is IMPORTANT) as much water out of the courgette as possible using a clean tea towel. Squeeze the water out of the courgette in small batches for the best results.
In a bowl combine the courgette, onion, cheeses, herbs, eggs and half of the breadcrumbs.
Season
If the mix appears to wet, add more breadcrumb.
Chill the mixture in the fridge for 1 hour, then roll the mixture in walnut sized balls. Season the flour and then roll the balls in the flour to cot.
Heat the il in a frying pan and fry the balls in batches until golden (approximately 3 minutes). Drain on kitchen paper and serve warm with hummus and tzatziki.
