The courgettes (zucchini) are coming in thick and fast now. I have picked 9 in the last 2 days. I didn’t really cook with them before I started growing them, but they are so versatile and useful. I have to grow courgettes in containers now and get about 22 vegetables per plant, though they are probably not as big as they would be if I grew them straight into the ground, but they are so sweet when freshly picked. I spiral them and use as a pasta substitute, make cakes with them, put them in salad, make flans with them, make soup, use in curries and ratatouille, stuff them, put them on pizza. I have even made jam with them.
This is one of our favourite savoury recipes. We have been making this recipe every spring for about 5 years now. We often double up the recipe. We absolutely love them and could eat these all at once. Luckily they freeze well. Sometimes I eat them cold and sometimes I warm them up in the air fryer. Courgette, sweet potato and cheesy bites are delicious on their own, or served with a pizza type dipping sauce. I think I adapted this recipe from a Slimming World recipe originally. They cook at the same temperature as my bread, scones and pastry and so at this time of year I make them regularly. It is a really easy recipe that you can do with children.
2 cups of grated sweet potato
1 cup of grated courgette with the moisture squeezed out (skin and all)
3oz of mature cheddar type cheese
salt and pepper
Oven 180/200C and makes 9 or 19
1. Mix all the ingredients together in a bowl, except for the spray oil together in a bowl.
2. Line a baking tray with grease proof paper or a silicone mat
3. Form the mixture into mini patties. It will feel slightly wet and you have to mould it a bit with your hands
4. Put the patties on the tray and spray lightly with oil. I don’t always have oil to spray and they just come out a bit darker.
5. Cook for 25 – 30 mins until golden brown and firm.
6. Leave to cool on the tray for 10 minutes and then transfer to a cooling rack.
I use a tea towel to get the moisture out of the courgette. I save it specifically for this reason. I always save the juice and put it in my smoothie the next day. I will often double up this recipe. A cup of squeezed out courgette is about 2 small to medium courgette.