Is it breakfast, lunch or dinner? I’ll let you decide.
We ate these on a particularly sweaty summers evening in the back garden, accompanied by buckwheat cabbage salad, homemade sundried tomato hummus, sweetcorn and a cheeky glass of Neudorf Pinot Noir.
I have a confession to make – it’s definitely not my own recipe. I have nabbed it and adapted it from a book my lovely aunt in England gave me, titled “A Modern Way to Eat”, which is written by a woman living in London with excellent taste in food. Thankyou, kind lady, for this delight.
I used greens from the garden – silver beet, kale, and courgette, with a lemon from the lemon tree. I’m lucky enough to be at home in Nelson where Mother has a glorious vegetable garden. You can use whatever you have to hand – spinach, broccoli, peas, etc. The idea is that its a quick and easy recipe to throw together, using whats available. Also, cheese is important (but when is cheese not important, amiright?)
I’m sure I’m not alone in saying they never quite turn out how they look in the book… but they taste real good. That is all that matters.
250g courgettes (grated or finely chopped)
2 handfuls greens, shredded (spinach, kale, silverbeet, whatever you like)
4 tbsp soft cheese (feta, goats cheese)
25 g grated parmesan or pecorino
1 clove of garlic, peeled and finely chopped
5 free range eggs
wee bit of basil/mint/dill/parsley
squeeze of a lemon
sea salt and cracked pepper
olive oil or coconut oil (for frying)
Put all the vegetables in a big bowl, crumble in the cheeses, add the garlic, herbs and lemon with a generous amount of salt and pepper. Crack in the eggs and mix it well.
Get a large frying pan, a generous amount of oil and a medium-high heat. Spoon in the mixture, flatten to form patties, fry for 2-3 minutes then flip and fry on the other side until brown.
Serve with whatever you want to serve it with, and a hearty glass of wine/beersie/lemonade/typical summer beverage.
Bask in your culinary glory.