Forget the muffins and breads and bring on this savoury little fritter that is great as a starter or a side dish
- 1 large free-range egg
- 1 cup crumbled feta cheese
- 2 tbsp finely minced shallot
- 1 tbsp chopped fresh dill
- 2 tsp chopped fresh mint
- 1 large zucchini, skin on, grated using the medium shred, and moisture squeezed out (about 2 cups grated; see note below)
- 1 cup panko crumbs
- Sea salt and freshly ground pepper
- ⅔ cup sour cream
- 1 to 2 tbsp horseradish
- Olive oil, for frying (any kind works here)
- Dill sprigs (optional as garnish)
- Lightly beat the egg in a large bowl. Add the crumbled feta, shallot, dill, and mint. Add in the squeezed grated zucchini and stir to combine. Add the panko crumbs and combine. The mixture should not be soupy; if there is a lot of moisture, add a bit more panko crumbs. Season with salt and pepper to taste. Scoop golf ball-sized portions of the zucchini mixture and form into uniform patties. Set aside.
- Mix together the sour cream and horseradish (to taste) and set aside.
- Heat a non-stick fry pan on medium-high heat, and add a teaspoon of olive oil to the pan. Working in batches, fry the zucchini cakes until golden brown on both sides,about 5 minutes per side. Transfer to a tray lined with paper towel to absorb any excess oil. You will have to add a tiny bit of oil to the pan for each batch.
- Serve with horseradish cream and tiny sprigs of dill, if using.
Makes 20 cakes
The easiest method for squeezing out the water from grated zucchini is to place the grated zucchini in the centre of a clean tea towel. Bring the edges up to meet the middle and wring it hard. Voilà, moisture gone. Alternatively, squeeze really hard with your bare hands. Either way, this is a super-important step.
Recipe courtesy of Penguin Random House from Caren McSherry's brand new book, Starters, Salads and Sexy Sides.