Pork & Courgette Patties, Sumac Yogurt

Pork & Courgette Patties, Sumac Yogurt

These deliciously light spiced pork and courgette patties are adapted from a great Ottolenghi recipe.

Best served with sumac and honey yogurt dressing, pita bread and a root vegetable slaw.

Pork & Courgette Patties, Sumac Yogurt
Serves 4

Ingredients:

For the Patties: 700g Lean Minced Pork, 1 Large Courgette (Grated), 1 Small Bunch Spring Onions (Finely Sliced), 1 Egg Yolk, 3 Small Garlic Cloves (Crushed), 2tsp Ground Cumin, 2tsp Sea Salt, 1tsp Cayenne, 1 1/2tsp Cracked Black Pepper

For the Sumac Yogurt: 150g Sour Cream, 75g Greek Yogurt, 2tsp Lemon Zest, 1tbsp Lemon Juice, 1 Garlic Clove (Crushed), 2tbsp Olive Oil, 1tbsp Sumac, 1tbsp Honey, 3tbsp Chopped Mint, 3tbsp Chopped Coriander, 1/2tsp Sea Salt

For the Root Vegetable Slaw: 2 Carrots (Julienned), 1/2 Large Celeriac (Julienned), 3 Small Cooked Beetroot (Finely Sliced), 3tbsp Olive Oil, 2tbsp Chopped Mint, Small Handful Salad Leaves, 1tsp Sea Salt

Method:

1) To prepare the patties, combine all of the ingredients in a large bowl and mix well until the courgette is fully incorporated. Shape the mixture into small and equal patties and store in the fridge until ready to cook.

2) Prepare the sumac yogurt by combining all of the ingredients in a small bowl. Set aside to serve.

3) Prepare the root vegetable slaw by combining all of the ingredients in a large bowl. Set aside to serve.

4) Fry the patties in a large, well oiled frying pan over a medium-high heat for around 6-8 minutes each side or until cooked through. It is often helpful to cover the pan for the second half of cooking to ensure the patties will be fully cooked whilst maintaining their moisture.

5) Serve the patties with some warmed pita, the sumac yogurt and some root vegetable slaw.

Enjoy!

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Courgette and Feta Fritters

Courgette and Feta Fritters

These fritters are super easy to make and cook – great as a snack, canapé or starter!

Served with a spiced lime and coriander dip, the fritters are super light and moreish!

Courgette and Feta Fritters
Serves 4 (As a starter)

Ingredients:

For the Dip: 150ml Soured Cream, 5 Cardamom Pods (Ground), Zest and Juice 1 Lime, Large Handful Chopped Coriander, Sea Salt, Cracked Black Pepper

For the Fritters: 2 Large Courgettes (Grated), 1/2 Small Onion (Finely Sliced), 2 Garlic Cloves (Crushed), 70g Self Raising Flour, 2 Large Eggs (Whisked), 1tsp Ground Coriander, 1/2tsp Ground Clove, 150g Feta Cheese (Diced), 4tbsp Vegetable Oil

Method:

1) Make the dip by mixing together all of the ingredients (seasoning with salt and pepper to taste) in a small bowl. Cover and set aside until ready to serve.

2) Place the courgette in a bowl and sprinkle with a little salt. Leave for 10 minutes then squeeze out the majority of the water and transfer to a clean bowl. Add all of the other ingredients to the bowl (except the feta and vegetable oil) and mix well to combine. Add the feta and fold to combine.

3) Heat a large, non-stick frying pan over a medium-high heat. Add the vegetable oil and shallow fry tablespoonfuls of the mixture for 3 minutes each side – pat the spoonfuls down slightly when they are in the pan. Once cooked, drain and keep warm. Continue to fry in batches until the mixture is exhausted.

4) Serve the fritters with the soured cream dip and lime wedges.

Enjoy!