- preparation 15 minutes
- cooking 40 minutes
- difficulty Easy level
Ingredients
- 500 g courgettes
- 250 g potatoes, peeled and diced
- 300 g diced onion
- 1 egg
- 1 egg yolk
- ½ cup grated cheese
- ½ tsp salt
- 1 cup flour
- 100 g Japanese breadcrumbs
- 2 eggs
- olive oil, for frying
- 1 lime, cut into 6 wedges
Instructions
Boil the courgette in salted water the strain well through muslin cloth, repeat this process with the potato.
Now combine the courgette, potato, onion, eggs and cheese, squeeze the courgette and potato through your fingers, breaking it down. Season well and shape into small ball shapes that fit in the palm of your hand.
Dust with seasoned flour, egg wash then crumb, deep-fry in the olive oil until golden brown on all sides.
Drain, season with salt and serve immediately with fresh lime.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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