Graviera would be a great cheese to use for this dish. It is similar in both texture and flavour to Gruyere cheese. I am told the best Graviera in produced in the Cretan Mountains and is best served as a delicious accompaniment to fresh and poached fruits.
- 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
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.
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.