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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 2 |
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These were vaguely meant to be courgette fritters, I didn't have any feta so used some cream cheese I had instead - they are quite soft, almost blini-like. Great served with tzatziki. I used mint as I had some, I'd swap that for dill or maybe chives? The courgette I had was quite a large one, use more than one if your courgettes are smaller. Ingredients:
1 courgette, grated |
100 g reduced-fat cream cheese |
2 tablespoons flour |
2 eggs, lightly beaten |
fresh mint leaves, chopped finely |
salt |
Directions:
1. Stir everything together to make a batter.
2. Heat a non-stick frying pan or griddle.
3. Plop spoonfuls of the mixture onto the hot pan and flatten slightly - mine were about 3 inches (8cm) across. (You'll probably need to do two batches.).
4. Cook for 4 or so minutes without disturbing, then flip to cook other side - should be nicely browned.
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