Posted by: Joan Spiller | January 3, 2015

Corgette (Zucchini) patties – Recipe

Everyone knows the feeling – corgette plant goes mad, fridge is overflowing with the damn things – what to do, what to do? I have loads of recipes for this gorgeous green vege but this would be one of my faves.

A lovely and fast lunch (tip: always keep a pack of feta in the freezer, when you want to use it, simply take it out and grate it from frozen!) these can be whipped up in no time ..

Next experiment will be to see if grated frozen corgette turns out ok, can’t see why not .. watch this space for an update!

Meantime, to make a delicious and simple meal of corgette patties all you need is:

  • 4 zucchini / corgettes
  • 3-4 finely chopped spring onions (include some of the smaller greenery)
  • 200g feta cheese
  • 1 small bunch fresh parsley and mint, roughly chopped (No stalks)
  • 2/3 cup self raising flour (1 c flour and 1t baking powder)
  • salt & black pepper to taste (I like a lot, esp. pepper)
  • large eggs (lightly beaten)
  • oil (for frying)

Coarsely grate the zucchini then spread on a tea towel or sit in a strainer – and leave for about 20 minutes (this gets rid of excess moisture)

Put the chopped spring onions in a bowl, crumble in the feta, stir in the chopped herbs. Then add the flour and season well. Mix in the eggs then stir in the drained, grated zucchini. This is a ghastly clumpy looking batter, don’t panic – it will be fine.

Heat a few tablespoons of oil in a large frying pan and drop heaped spoonfuls of the mixture into the hot oil, cook until golden (turning / cooking on both sides)

These can be served in a heap of different ways:

Garnished with more chopped herbs, a dollop of seasoned greek yoghurt that has had some finely minced cucumber, garlic, lemon and mint added to it ..

Give them a spritz of lemon juice and lots more fresh ground black pepper, if you’re in a rush.

Hmm, some avocado and nice chutney wouldn’t go amiss, either..

I have also served these stacked, 3 high .. with a salsa of sorts, on each layer, finely chopped tomatoes, avocado, capsicum and red onions .. So good.
Argh, I’m hungry now! 

Oh and you can do them in bite sized portions with a splob of sour cream on top and maybe some greenery, to serve as a canape too!



PS can be easily made gluten free, just use a GF friendly thickening agent, ground almonds, linseeds etc would be great. Or chick pea flour, is that GF? I have to confess, I am unsure but the taste is great!


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