Feta and courgette cakes

Serves: 6

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 3  medium-sized potatoes
• 4  courgettes, grated
• 200 gram(s) pack feta, cubed

Method

1. In a large saucepan of salted water, cook the potatoes whole in their skins till just becoming soft. Drain and pop to one side till cool enough to handle.
2. In a large bowl, add the grated courgette and feta. Season with freshly ground black pepper (you shouldn't need salt, as feta tends to be rather salty). Now skin the cooled potatoes and grate into the mixture. Stir till well combined.
3. Using your hands, roll and form the mixture into about 16 cakes (the mixture will stay together much better if you flour your hands while you do this). In a large frying pan, heat a little olive oil and add the cakes a few at a time. Cook for a couple of mins before carefully turning over to brown the other side. Serve hot with some smoked bacon and a good chutney.
4. COOK'S TIP The mixture is easier to handle if chilled - make it a day ahead and pop it in the fridge. Add a chopped red chilli to spice it up.

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