COURGETTE CAKES WITH CUCUMBER AND MINT DIP

Broadly known as kolokithokeftedes, these courgette fritters are a great ?egetarian alternati?e to meatballs, usually en?oyed with some tzatziki or Greek yogurt on the side. In our ?ersion, we coat the cakes with Japanese panko breadcrumbs to make them super crispy on the outside while keeping them ?uicy on the inside. The accompanying cucumber and mint dip is cooling and refreshing, but also includes an infusion of Scotch bonnet chilli to gi?e the dish an extra buzz. If you can’t find Metso?one cheese, you can use Pro?olone instead, a?ailable from Italian delis, or smoked Cheddar or Applewood.

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Step 1

Grate the courgettes into a sieve, sprinkle over a very generous pinch of salt and leave them to drain for about an hour. Squeeze all the liquid out with your hands.

Step 2

Meanwhile, peel the potato and cut into small pieces. Cook in a saucepan of boiling water until soft. Drain well and leave to cool.

Step 3

Add the cooled potato to a large bowl with all the remaining ingredients (apart from the oil for frying), adding the grated courgette at the end, and mix with your hands thoroughly. Shape the mixture into small cakes about 30–35g (1–1¼oz) each and set aside.

Step 4

For the dip, add the sugar, vinegar and mirin to a saucepan and heat gently, stirring, until the sugar has dissolved. Transfer to a bowl, add the whole Scotch bonnet, peeled whole cucumber and mint and leave to cool and infuse. Once cooled, remove the Scotch bonnet, cucumber and mint and replace with the ?nely diced cucumber skin and chillies. Sprinkle a few mint leaves on top.

Step 5

Heat enough sun?ower oil for deep-frying in a deep-fryer or a large, deep saucepan to 190°C (375°F). Whisk the egg whites with a hint of water in a shallow bowl. Put the breadcrumbs in a separate shallow bowl. Roll the cakes ?rst in the egg whites and then in the breadcrumbs. Deep-fry the cakes in the hot oil, in batches, for 2–3 minutes until golden brown.

Step 6

Drain and place on a plate lined with kitchen paper to soak up the excess oil. Serve the courgette cakes hot with the dip.