Can you have too many courgettes? I don’t think so….. Greek-inspired Courgette Patties

fried courgette patties

One of my favourite discoveries last year, when I visited Greece, was Kolokithokeftedes – Fried Zucchini/Courgette Fritters. A delectable mix of crispy outside and soft interior. Returning home, I dug out a few recipes and inevitably, made some changes to come up with my own version, that fits in well with a Mediterranean style diet and one that is full of vegetables, nuts and, very importantly, FLAVOUR.

These are great fried, but actually easier to make and probably healthier too, if you bake them. Instead of breadcrumbs, I use ground almonds, which help to make them more protein-rich and lower in carbs.
IMG_1721

You can vary the herbs and spices, but for me, mint and basil or oregano, along with freshly toasted and ground cumin and coriander, plus a little smoked paprika, have become the favourites. Add some finely chopped chilli for a bit of a hot kick.

This is good with larger courgettes too, though for the best flavour and texture I choose medium sized ones – up to about 15cm long. You can use any summer squash, as shown here, I have used a mixture of yellow patty pan squash and courgettes.

*It’s important to remove moisture, so after grating them, I lay them on a cloth and then gather it up into a ball and squeeze out as much liquid as I can.
grated courgette and squash

Greek Inspired Courgette Patties (Kolkithokeftedes)

Makes 12 – 15

  • 3 med – large courgettes (about 750g), grated and squeezed * (120 kcal)
  • 1 red onion, finely chopped (44 kcal)
  • 2 cloves garlic, finely chopped (9 kcal)
  • ½ green or red chilli, finely chopped (optional) (2 kcal)
  • 1 egg, lightly beaten (63 kcal)
  • 3 – 4 tbsp fresh herbs, finely chopped (parsley/mint/basil/oregano/coriander) (9 kcal)
  • 100g ground almonds (579 kcal)
  • 100g feta cheese, crumbled (264 kcal)
  • 25g parmesan cheese, grated (80 kcal)
  • freshly ground black pepper and sea salt to taste
  • 1 tsp ground cumin (8 kcal)
  • ½ tsp ground coriander 
  • ¼ tsp smoked paprika (2 kcal)
  • olive oil for frying or baking (40 kcal per tsp)

Mix all the ingredients, except the olive oil, in a bowl. 
mix all ingredients in a bowlall mixed up ready for making courgette patties
If you are going to bake them:

Heat the oven to 200c. Spray or brush a non-stick baking sheet with olive oil. With damp hands, take about a tablespoonful of the mixture, form into a rough ball and then flatten into patties. Lay them on the sheet and finally spray or brush very lightly with a little more oil. Bake on the top shelf for 25 to 30 minutes, turning half way through.

courgette patties ready to go in the ovenbaked courgette patties

If you are going to fry them:

Heat a non-stick frying pan over med-high heat and add enough olive oil to just cover the base. Using a damp spoon, put spoonfuls of the mix into the hot oil and fry on both sides/all over until nicely browned. In Greece I have seen them all shapes and sizes, so go with what suits you!

Kolokithokeftedes at taverna in Limonaria, Agistria couple of examples of Greek kolokithokeftedesKolokithokeftedes near Kalamaki Marina

Either way, lay onto some paper towel to absorb any extra oil. Serve hot, warm or cool.

Delicious served with Tsatsiki (Yogurt and Cucumber dip) and/or a Tomato and Chilli Salsa. 

If you make 12 from this quantity, each one will be just 98 kcal, plus a little for the oil they are cooked in. In the following calculations, I have allowed for 2 tsps, which is approximately what I needed when baking them

Per Patty: kcals 105
Carbs 5.6g Fat 7.7g Protein 5.0g

Courgette Bruscetta with crispy Jambon Cru

Ok, I’m guilty of an Italian/French fusion in my title,  but hey, I’m embracing being a European and thoroughly enjoying being under the influence of a bit of Mediterranean panache when creating delicious vegetable-based dishes. My inspiration came many years ago, from a one of the River Café books – hence the use of bruscetta rather than tartine. Don’t be put off if you are a veggie – this is fab without the meat and I have further suggestions below.

Sauteed Courgettes with Herbs, Garlic and Lemon

Courgettes with Herbs and Lemon

If you grow courgettes, it is almost inevitable that you will have a glut at some point, even if you do try to keep picking them when they are small. This is one way of making them so tasty that even a veteran courgette-disliker can be won over. For other suggestions, do look at my Tuscan Zucchini soup and also my Seasonal Specials board on Pinterest, where you will find links to recipes for Zucchini chips, Kolokothikeftedes (Greek courgette fritters), Curry Marinated Squash Salad and more besides.

When I first created this recipe for my elderly mother, who loved ‘things on toast’, I grilled the jambon cru because she found it hard to manage raw. It worked beautifully. Now, I tend to cook the ham quickly on a fairly high heat in the frying pan, before sauteeing the courgettes and garlic, then it can drain on kitchen paper while the vegetables are cooking – you may get a crisper result baking in the oven at about 220c, but it seems a shame to turn it on just for that.

If you are a vegetarian, I suggest a topping of parmesan shavings or fried halloumi. If you are a vegan, perhaps some crispy fried onions, or some toasted chopped pine-nuts or walnuts. 

Courgette with herbs and lemon

You could equally use this over a pile of tagliatelle or orecchiette, or maybe crozets, the little squares of buckwheat pasta. In which case, I would probably toss the pasta in some basil oil and parmesan cheese, or pesto. Or it would pair wonderfully with Aligot (mashed potato with garlic and cheese).  If you you stick with toast, then choose from wholewheat, or a substantial pain de campagne or ciabatta, that can stand up to being rubbed with garlic….

I find that every so often I really appreciate some starchy carbs and this makes a good way of using them, but if you wish to avoid them, then a big pile of dressed green salad, or perhaps a white bean puree would make a great base.

Courgette Bruscetta with Crispy Jambon Cru

Courgette Bruscetta with Crispy Jambon Cru

This can make a delicious starter or a light lunch.

Per person:

  • 2 slices of Jambon Cru (Bayonne, Serrano or Parma ham) (91 kcal)

for the courgettes:

  • 1 tsp olive oil (40 kcal)
  • 1 medium courgette (about 100g), sliced into thin round or diagonal slices (16 kcal)
  • 1/2 clove of garlic, peeled and finely sliced or chopped (2 kcal)
  • A sprig or two each of parsley, basil / marjoram and mint, finely chopped 
  • sea salt and black pepper
  • some finely pared zest of lemon

for the bruscetta:

  • 2 slices of bread (138 kcal)
  • 1/2 clove of garlic, peeled (2 kcal)

Heat a frying pan over fairly high heat and fry the ham on both sides until nicely browned. Remove and drain on kitchen paper.

Lower the heat to medium, then add the courgettes, garlic and a spray or drizzle of olive oil to the hot pan, along with about half of the herbs and season lightly. Smaller, fresh courgettes merely need to be sautéed for about 5 minutes, until lightly golden. For older courgettes, sauté for 5 mins, then cover with a lid and cook for up to 10 minutes more, until tender.

Meanwhile, toast the bread on both sides, then rub with the clove of garlic. 

Add the remaining herbs and lemon zest to the courgettes, spoon over the toast, and top with the crispy ham.

Per serving: 290 kcals
Carbs 29.6g, Fat 11.6g, Protein 18g,

Serving suggestion ; a little basil oil and a side salad of tomatoes in olive oil on some green leaves.

5:2 in the Summer – Tuscan Zucchini Soup

This is a simple soup that makes a good light lunch or first course at under 90 calories per serving. Add another 70 calories for 3 grissini breadsticks. 

Ideal if you have a glut of courgettes and it freezes well too.

Tuscan Courgette Soup with breadsticks

[yumprint-recipe id=’22’]