A light summer dish, can be served with yogurt or as a burger.
- 400 gr grated courgette, water squeezed off
- 1 onion, chopped
- 1 egg
- 50 gr bread crumbs
- olive oil
- 50 gr parsley, chopped
- 5 spearmint leaves, chopped
- 150 gr hard cheese, grated
- 50 gr flour
- 1/2 tsp baking powder
- salt, pepper
- 1 tsp oregano
Pre-heat oven at 180 oC.
Grate courgettes, add salt. Press the water off, a cloth works well for this, and put in a bowl.
Add everything else with half the flour, and mix well by hand.
If there is too much water, add more flour.
Kneed into balls and place on baking paper on a baking tray. They need about 30 min, if needed you can turn them over for the last 5 min of baking.
Serve with lemon and yogurt. Or on top of toast, or french toast.