Sunday, 5 September 2010

Frying pan courgette and parsley cakes

Just doesn’t sound as appealing as 'Skillet zucchini cakes', but hey that is what these are, albeit made in a small dainty frying pan.
Frying pan courgette and parsley cakes
Serves 2 as part of a main meal or 4 as a light starter
280g grated courgettes, about 2 medium courgettes
Sea salt and pepper
1 medium egg, beaten (can be replaced with tofu)
1 garlic clove, crushed
50g parsley, minced
Grated zest of ½ lemon
70g dried breadcrumbs
1 tablespoon pine nuts
Olive oil for frying
Squeeze out as much liquid from the grated courgettes as you can. Then toss the courgettes with the eggs, garlic, parsley and lemon zest. Stir in the breadcrumbs along with the pine nuts and season to taste. Film a large frying pan, or a small frying with olive oil. When hot, add the batter. Spread the batter out a bit and cook over medium heat until golden. Turn and cook the second side. Serve immediately or keep warm in the oven until all are ready to be served. Adapted from Vegetarian Suppers from Deborah Madison


  1. Courgette is a much prettier name than Zucchini but I'm glad you finally told us that's what it means. We aren't all gourmet cooks out here.
    This is what my Mom made as I grew up and I make them all the time. I usually mince some onion into them but the rest is the same except for pine nuts. I will have to try some pine nuts in them. If you add a little flour instead of breadcrumbs and no garlic or onions... you get zucchini(oops!, I mean Courgette) pancakes. They are very good.
    Thanks Mangocheeks....

  2. I think I am going to try this recipe tomorrow...

  3. Thanks farmlady.
    I'd like ot think of myself as a home cook, rather than a 'gourmet cook' :D
    I am so delighted to learn that your Mom made these for you when you were growing up and this is not a newly invented recipe. Thank you so much for sharing.

    I may follow your suggestion and exclude the garlic and onions, add a little flour and make some Courgette pancakes. I am sure they are very good.
    Thank you Farmlady

    Thank you Kateri.
    I hope they turn out good for you.

  4. A great recipe and looks lovely too! Thanks for sharing!

  5. These look lovely. Thanks for suggesting tofu as an egg replacement. I will have to make these soon!

  6. Mmmmm, gonna have to add these to my list of things to try.

    Love your photos of the veg show at Dundee!

  7. Delightful courgettes & parsley cakes!

    MMMMMMMMMM,...Lovely preneted too!

  8. WOW! This is for me!
    Can't wait cooking them.
    And the kids will love them too.
    Thank you again!

  9. Thank you Rachana.
    I'm delighted to learn that you like, its not the prettiest of dishes!

    Thank you so much Green Lashes and Fashion. It is so lovely to hear from you. I am glad you like the look of these, my husband thinks they are not very photogenic, but its the taste that matters!

    Thanks Nome.
    Yes the photos of the veg show at Dundee are pretty good. I'm quite chuffed with them, especially the one with my hand looking rahter like a childs on that huge leek!

    Thank you Sophie.

    I am so pleased you like this spécialiste de l'éphémère. I hope you like, just be gentle when flipping it over. I hope the kids like them too.

  10. Oh, my! Those look truly fabulous. I love your tiny pan too! Your courgette & parsley cakes look so good. I wish I had not used all of my zucchini last evening making a less inspired dish. Well done, Mango Cheeks! I adore Deborah Madison, her cookbooks & recipes are so wonderful.

  11. Thank you Dee.
    I had two of those tiny pans, a present to myself as you can put them straight into the oven too. They are Quite expensive. My husband scrubbed one of them so bad that Ihad to discard it as it just went to rust. I was not happy with him.

    I did change the recipe a little, DM included capers.


If you’ve tried one of my recipes, Please let me know by leaving a comment below or tagging me social media with @SeasonalShaheen.

Thank You