This starter was created and served at our January supper club. We have had lots of requests for this recipe …. so here goes
450g Courgette, ends trimmer and the courgettes grated
Half grated onion
75g Parmesan or pecorino cheese
2 Tbsp Chopped parsley
1 Tbsp Dried mint
Salt and pepper
6 Tbsp Fresh breadcrumbs
Plain flour (for dusting)
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.
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.