Courgette griddle cake

Paul Merry - Food Development Director
Prep time: 
20 mins
Cook time: 
20 mins
  • 375g courgettes, coarsely grated
  • ½ tsp. curry powder
  • 1 fresh red chilli, seeded and finely chopped
  • 1 garlic clove, finely chopped
  • 2 spring onions, finely chopped
  • ½ tsp. fresh thyme leaves
  • 1 egg, lightly beaten
  • 75ml milk
  • 140g plain flour
  • 1½ tsp. baking powder
For the topping
  • 4 tbsp. of your favourite chutney or spicy tomato dip
  • 125g pack mozzarella, cut into small cubes
  1. Tip the courgettes into a tea towel and roll into a sausage shape and twist tightly to extract any water then blot on kitchen paper to dry.
  2. Mix the courgettes with the curry powder, chilli, garlic, spring onions, thyme leaves, salt and plenty of pepper. Stir in the egg and milk, sift in the flour and baking powder and then stir again to combine.
  3. Lightly oil a non-stick frying pan and fry heaped teaspoonfuls of the batter for 3 mins on each side. Keep warm while you use up the remaining batter – you should get 18 cakes altogether. (These can be made a day ahead up to this stage then chilled.)
  4. To serve, heat the oven to 200C/fan 180C/gas 6. Arrange the cakes on a baking sheet and dot with a little tomato chutney and then a cube of mozzarella. Bake in the oven for 8-10 mins until hot and melted then serve.