Leek & Courgette Patties
Shared by Lynne, an Oddbox community member, this recipe is a deliciously simple combination of tender leeks and courgettes, lightly spiced and pan-fried until golden and crisp on the outside.
Substitute:
- Swap cheddar for parmesan cheese or red Leicester.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
1 courgette
1 leek (about 130g)
1 tbsp olive oil
40 g self raising flour
1 tsp garlic powder
1 tsp dried thyme
½ tsp mustard seeds
2 eggs
90 g cheddar (grated)
salt & pepper (to taste)
3 tbsp vegetable oil (for frying the patties)
2 tbsp sriracha (for serving)
Recipe:
Prepare the courgettes: Wash and grate the courgette, then place in a clean tea towel. Bring the corners together and squeeze out as much moisture as possible.
Prepare the leek: Trim and finely chop the leek. Heat a little oil in a frying pan and gently fry the leek for 5 minutes, until softened, taking care not to let it brown or crisp.
Mix the dry ingredients: Place all the dry ingredients in a large bowl and mix well.
Make the batter: Add the softened leeks, grated courgettes and eggs to the dry ingredients. Mix everything together until you have a thick, well-combined batter. Season with a pinch of both salt and pepper. Add the cheddar, and mix well.
Cook the fritters: Heat vegetable oil in a frying pan over a medium-high heat. Drop spoonfuls of the mixture into the hot oil and gently flatten them. Fry for approximately 3-4 minutes on each side, or until golden brown and cooked through. Enjoy the fritters hot or cold, on their own or with a drizzle of sriracha sauce.
How to store
Fridge: Store it in an airtight container in the fridge for up to 3 days. Freezer: Freeze in a freezer-safe container for up to 3 months. To reheat: Defrost overnight in the fridge if frozen, then reheat in a hot frying pan or in the oven until piping hot throughout.
