Courgette & potato cakes
You will need…
For the courgette cakes
3 medium courgettes
2 medium potatoes (firm not floury)
Handful of fresh mint
2 spring onions, finely chopped
1 clove of garlic, finely chopped
75g crumbled feta cheese
75g grated cheddar cheese
1 large egg, lightly beaten
1 tablespoon flour
For the dip
Two heaped tablespoons Greek yoghurt
1 tablespoon chopped fresh dill or thyme
How to make them
Preheat the oven to 220 degrees c
Top and tail, then grate the courgettes using the coarse side of your grater or food processor and leave them in a colander to drain. (You can sprinkle them with salt at this point to draw out the excess moisture but we prefer not to when cooking for children.)
Boil the potatoes in their skins for 8-10 minutes until they are part cooked, but still firm. Drain and leave to cool.
With your hands or using a clean tea towel, squeeze the grated courgette (rinse it first if you used salt) to get as much moisture out as you can, then place it in a large mixing bowl and separate the shreds out with a fork.
As soon as the potatoes are cool enough to handle, remove their skins and coarsely grate them into the bowl with the courgette.
Add the mint, spring onions, cheeses and beaten egg, then give everything a light mix with a fork to distribute the ingredients evenly and thoroughly
Place a baking tray in the preheated oven. Form the courgette mixture into rounds about a centimetre thick and dust them very lightly with flour.
Brush the cakes with oil on both sides and place them on your heated baking tray. Cook for 30 minutes, turning them over half way through.
While the cakes are cooking, make the dip by crumbling the feta very finely into a bowl and stirring in the yoghurt and chopped dill or thyme. If you prefer a smoother texture, blend the cheese and yoghurt with a stick blender, adding the herbs afterwards.