I have memories of courgettes growing in our garden growing up. They were the first thing grown in my garden when we got our house, those alongside a great crop of peppers…. the peppers have never been repeated – beginners luck probably. This makes a simple but delicious lunch and lots of veggies work to make these little rostis but I think courgettes are one of my favourite.
2 Medium Courgettes or 1 large one
2big handfuls each of chopped parsley, coriander and mint
2 oz butter
Grate the courgette and if you have a potato ricer use this to squeeze all the liquid out of it. if not put it into a colander and sprinkle with salt and leave for about 20 minutes
Rinse the courgette well, Tip it into a square of muslin and twist and squeeze to get as much if the wet out as possible.
Chop your herbs and combine with grated courgette into a bowl
Beat eggs and tip into ingredients adding a good seasoning of salt and pepper
Melt the butter in a non stick pan
Add 2 tbsp of the mixture and flatten slightly to form a little pancake. You should be able to fit 2 or 3 pancake shapes at a time I the pan.
Let them cook over a moderate heat for 3 or 4 mins a side until underside is golden brown. flip over and cook the other side. Serve with coriander yoghurt dressing and a plate of lovely salad leaves dressed with your favourite olive oil.
Coriander Yoghurt Dip
This is gorgeous with a plate of your fave veggies and especially delicious with these little pancakes. it’s really simple but the delicious tartness from the dip combines perfectly with the rostis.
Combine 2 tbsp each of natural yoghurt, creme Fraiche, 2 cloves of garlic mashed and crushed, 1 tbsp of olive oil, a squeeze of lemon juice, a hsndful of chopped coriander and some salt to season.