courgette cakes

I'm back. As for my extended absence, I can only throw up my hands and say "I'm sorry, I've been really busy!" And, of course, offer you a lovely recipe for courgette cakes that I made last night. I made a similar recipe awhile back inspired by Nigel Slater. I can only recall that these were equally yummy.

As my lovely husband is away, I'm cooking for one at the moment - so this only serves me, though it is easily multiplied.

Courgette cakes with dill
(serves 1)

2 courgettes, grated (sprinkle with salt and allow the water to drain out...alternatively squeeze the water out)
handful of dill (or more to taste), chopped
1 large spring onion, chopped finely
2 tbsp flour
1 beaten egg
salt and pepper to taste
1 tbsp olive oil

Mix the courgettes, dill, spring onion, salt, pepper, 1 tbsp of the flour and the egg together in a bowl. Then form into four balls/patties, allowing any excess juice to squeeze out from your hands. Roll the patties in the other 1tbsp of flour (just a very light dusting).

Heat the in a small frying pan. (If you have too many cakes for one batch, then use half of the oil now and half for the second batch). When the oil is hot, put the cakes in the pan - allow to fry for about 5 minutes, and then flip over (carefully) and allow to fry for another five minutes. Use the spatula to press the cakes down as necessary.

Serve with a dollop of yogurt (or creme fraiche or sour cream). Yum.

Calories: about 400, including yogurt. Perfect for a warm summery evening when a heavy dinner just wouldn't seem right.