These cheddar and courgette patties are soft, light, and SO yummy. You can make lots of small patties with this recipe, making them perfect for gatherings, or do what I prefer and make 4 or 5 huge ones. Perfect with tzatziki or a simple garnish of lemon and sea salt.
Step 1
Grate your cheddar and courgette into two separate bowls.
Step 2
Squeeze the excess water from your courgette by hand.
(I like to do this over a colander in the sink so that I don't lose any courgette. You can also wrap the grated courgette in kitchen roll and squeeze it between two plates.)
Step 3
Grate or crush your garlic and put it in a large bowl along with the grated cheddar and courgette. Add around 10 grinds of black pepper along with a teaspoon of nutmeg, and mix everything together.
Step 4
Crack in your eggs and add to the mix along with your flour and olive oil. Combine until everything is evenly mixed through.
Step 5
Lightly oil a griddle pan on the hob and turn up the heat to medium-high. Then scoop your cheddar and courgette patty mix into evenly sized patties in the pan. Don't worry too much about making them pretty.
Step 6
After about a minute and a half flip them over. Repeat every couple of minutes until you're happy with the colouration on your patties. This will take 5-8 minutes.
Step 7
Serve warm (or cold, but I prefer them hot) with sea salt, lemon juice, and some greek yoghurt or tzatziki, and enjoy!
- A nice, albeit more costly, alternative to cheddar in this recipe would be feta. This is a real end-of-the-month meal for me though, so I wanted to keep things inexpensive.
- No griddle pan? No problem! You can fry your cheddar and courgette patties in any large frying pan you have at your disposal. I just like the pattern that the griddle pan leaves on the outside of the patty.
