Zucchini cakes

These simple little Zucchini cakes will jazz up any weekend lunch.  This time I just did them plain with tomatoes and scrambled egg.  But they are just great with some crispy bacon on top with a drizzle of sweet chili sauce.

To make them you just grate up your zucchini's (courgettes).  Then squeeze as much moisture out of it as you can with layers of kitchen towel.  This step is important because the cakes will fall apart if too much moisture is left in.

Then mix the grated zucchini up with a handful of grated Parmesan cheese, a tablespoon or 2 of breadcrumbs (to help deal with any remaining moisture), an egg, and salt and pepper.

Form the cakes with slightly wet hands.  I fried these ones up straight away and they still held together – courtesy of the egg, I think.

I fried them in a neutral oil until golden brown on both sides (about 3-4 minutes each side) and then popped them into a low oven to stay warm while I was doing the scrambled eggs to go with them.