The courgettes season is almost upon us. They are probably one of the most versatile vegetables. Steamed, grilled, roasted with Mediterranean vegetables, diced in soups, used in stir fries and especially delicious, courgette cakes.
If you are growing Courgettes, start collecting the recipes now. They are probably the easiest vegetable to cultivate and are very fast growers. Its best to harvest them before they get to Marrow size. The smaller, the tastier. Try thinly sliced courgette in a salad with grated carrot and shavings of Fennel.
200g courgettes, grated
2 shallots, chopped
2 spring onions, chopped
2tbsp olive oil
1 green chilli, finely chopped
50g breadcrumbs, made with brown bread
1 egg, beaten
50g Gruyere cheese, grated
1tbsp fresh Coriander, chopped
Freshly milled black pepper
Squeeze the water out of the grated courgette and place in a large bowl.
Fry the shallots and spring onions in a little olive oil to soften. Add the chilli and remove from the heat. Add the mixture to the courgettes, then add the breadcrumbs, egg, cheese, Coriander, salt and pepper. Form into balls and flatten to make patties.
Fry in olive oil, over a medium heat, turning a couple of times, until golden and crisp on the outside.