I know, I know what some of you are thinking - yesterday it was potato wedges and today its potato cakes!
Is this girl a potato head?!
If you think I'm mad about potatoes, you haven't met my nephew.
Anyway, once you've cut through the crisp, golden outside and into the soft mash, you discover the grated green courgette aka zucchini. The real vegetable on the plate. I enjoyed eating these, but I think if I was to make them again, I would add some crumbled feta cheese the mixture, as I think the courgette flavours were too subtle.
Here is the experiment that came about when Gardeningbren commented on my Stuffed peppers with brown rice. Gardeningbren wrote that she saw 'a recipe using the (cross) rings of peppers...and you put in the fry pan..crack an egg in the middle/center..cook and do a turn over and serve. Well of course I had to try it especially as I had a couple of peppers still in the fridge. I was impressed with my first attempt espcially with the flipping over. The green pepper was not bitter at all, however, I do think it may have benefited from a 'little parmesan...and maybe....some herb' as Gardeningbren suggested or maybe some homemade tomato sauce. So credit for this recipe must go to her not me. If you have not had a chance to see her blog, please do go by Gardeningbren in Nova Scotia, I know she will be most welcoming.
Courgette aka zucchini potato cakes
2 medium courgettes, grated
500g mashed potatoes
salt and pepper to taste
1 tablespoon minced parsley
egg and breadcrumbs to coat
Vegetable oil to lightly fry
Mix all the ingredients, except for the egg, breadcrumbs and oil. Shape into potato cakes. Coat the cakes in egg and breadcrumbs. then fry in hot oil until each side is light and golden.