These little cakes are always a big hit and are great served with salsa or tzatziki (cucumber and yoghurt) and salad.
3 medium courgettes
2 potatoes, peeled
1 large red chilli, deseeded and finely chopped
2 spring onions, chopped
2 tablespoons of fresh mint, roughly chopped
200g of feta cheese, crumbled
1 large egg, beaten
1 tablespoon of plain flour
The zest of 1 lemon
Coarsely grate the courgettes and place in a colander with a teaspoon of salt – this will draw out the excess the moisture – leave to drain for half and hour. Meanwhile, parboil the potatoes in salted water for ten minutes, drain and set aside to cool. Once cooled, grate the potatoes using the coarse side of a grater, into a large bowl and season. Rinse the courgettes under cold water and squeeze out as much liquid as possible. Spread the courgettes over a clean tea towel, roll it up and wring out every drop of moisture. Add the courgettes to the potato along with the spring onion, chilli, feta cheese, lemon zest, mint and the beaten egg. Gently mix together with a fork, divide the mixture into eight and shape into rounds about 1cm thick before lightly dusting the cakes with flour.
Place a baking tray the oven and heat the oven to 220ºc. Brush the cakes on both sides with a little olive oil and once the oven and trays are heated bake for fifteen minutes. Carefully turn over each cake and return to the oven for another ten to fifteen minutes until golden. Serve immediately.
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