Rustic Courgette and Potato Cakes
Slimming Eats Recipe
Green – syn free per serving
Extra Easy – syn free per serving
2 large russet potatoes, cooked and mashed (plain)
2 courgettes (zucchini), grated
garlic pepper (if you haven’t got this, sprinkle with a little black pepper and garlic powder)
Frylight or Pam spray
Preheat oven to 200c or 400f (gas mark 6)
Add to a large bowl, your mashed potato, grated courgette (zucchini), 1 egg and a sprinkling of garlic pepper.
With a wooden spoon, combine together thoroughly and form into 6 equal sized patties.
Carefully place on a baking tray, sprayed with Frylight or Pam spray and spray over the top with some more Frylight or Pam spray.
Bake in the oven for approx 15 mins, take out and carefully turn over with a spatula (they will fall apart slightly, but this is fine). Return to oven and cook for a further 15 mins. They should be slightly golden on both sides.
A great side dish to many meals or yummy just on their own.
You could even add some cheese to the mix if you have a HEa spare.
Lisa Pollard says
Great recipe! Are these courgette and potato cakes suitable for freezing?
Shevy (Slimming Eats) says
Yep they are fine to freeze.