Mary Sheehan Coming Home To Cook

February 3, 2010

Savory Courgette Cakes

Filed under: home base,Recipes — admin @ 7:05 pm

latkes-016Cooks are always keeping their eyes open for new recipes.  One of the many reasons I love living in Co.Clare, on the west coast of Ireland is that there are so many people there, who make their living by doing interesting things.  Photographers from Holland, Traditional musicians from Ireland and abroad, potters and artists from England, artists from Germany are among the cherished few.  I often share recipes with my friend from Israel who is an amazing Pastry Chef.  I tweeked it a little by adding olives and a gluten free flour. Make it your own and serve topped with a dollop of sour cream or yogurt, accompanied with soup and salad or as a side dish with your favorite entree from my cookery book Coming Home To Cook.

Courgette Feta Mint Cakes – gluten free

Shred 2 cups of courgettes (zucchini). Drain well by squeezing the water out through a fine mesh collander. When dry, put in bowl and add 2 beaten egg yolks, 1/2 cup crumbled feta cheese, 1/4 cup chopped scallions, 1/2 tsp. baking powder, 11/2 tsp. chopped fresh mint, 1/4 cup chopped kalamata olives, 1/2 cup garbanzo bean flour and sea salt and pepper to taste.  Beat the egg whites until foamy and slowly fold into the batter.  In a skillet, heat enough olive oil to just cover the bottom of the pan. Form the batter into 2″ cakes and fry on both sides until crispy and brown. Enjoy!

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