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Courgette Patties with Dill Tzatziki |
Submitted By:
Sue |
| Date/Time :
July-04-2006, 12:24:29 |
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Ingredients: 500g courgettes, topped and tailed. Salt and freshly ground pepper, 175g fine fresh breadcrumbs, 6 salad onions, very finely chopped. 2 eggs, lightly beaten. 1 heaped tbsp chopped mint, 2 heaped tbsp chopped parsley, ¨ö nutmeg, grated.Olive oil for frying. To serve: 400g sheep's milk yogurt, 2 tbsp finely chopped dill. Instructions: Grate the courgettes, sprinkle generously with salt and leave in a colander for 30 minutes. Meanwhile, preheat the oven to 190¢ªC, Gas Mark 5. Set aside 4 tbsp breadcrumbs. Spread the remaining breadcrumbs on a baking sheet and bake for 10 minutes, stirring a couple of times, until brown and crisp. Set aside to cool. Rinse the courgettes and press to remove as much liquid as possible. Spread on a clean tea towel and blot with another one so they are as dry as possible. Mix with the onions, eggs, the 4 tbsp untoasted breadcrumbs, the mint, parsley, nutmeg and seasoning. Form into patties using BurgerMate. Spread the toasted breadcrumbs on a plate. Coat the patties in crumbs, making sure they are well covered all over. Heat a frying pan over a medium-high heat. Add enough olive oil to come half way up the patties. Fry the patties until crisp and golden - about 3 minutes each side. Drain on kitchen paper. Beat the yogurt until smooth, and stir in the dill. Serve immediately with the hot patties. |
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