Courgette griddle cakes

200 kcal or less 30-60 minutes antony worrall thompson courgette courgettes for a crowd garlic clove garlic cloves kids cooking make ahead mozzarella red chilli red chillies rosti spring onion spring onions veggie

N/A

Makes 18, enough for 4 adults and 4 kids

Source

Ingredients

375g courgette , coarsely grated

½ tsp curry powder

1 fresh red chilli , seeded and finely chopped

1 garlic clove , finely chopped

2 spring onions , finely chopped

½ tsp fresh thyme leaves

1 egg , lightly beaten

75ml milk

140g plain flour

1 ½ tsp baking powder

4 tbsp of your favourite chutney or spicy tomato dip

125g pack mozzarella , cut into small cubes

Method

Tip the courgettes into a colander, sprinkle with salt and toss well. Leave for 20 mins then rinse and squeeze them between your hands to extract any water then blot on kitchen paper to dry.

Mix the courgettes with the curry powder, chilli, garlic, spring onions, thyme leaves, salt and plenty of pepper. Stir in the egg and milk, sift in the flour and baking powder, then stir again to combine.

Lightly oil a non-stick frying pan and fry heaped teaspoonfuls of the batter for 3 mins on each side. Keep warm while you use up the remaining batter – you should get 18 cakes altogether. (These can be made a day ahead up to this stage then chilled.)

To serve, heat the oven to 200C/fan 180C/gas 6. Arrange the cakes on a baking sheet and dot with a little tomato chutney and then a cube of mozzarella. Bake in the oven for 8-10 mins until hot and melted then pile onto a platter.