Baby Marrow (Zucchini, Courgette) Patties

 

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Baby Marrow, Zucchini or Courgette, whatever you call them, just know that these are the bomb ! Personally, I find them super versatile, whether cooked or raw, they are delicious but not only that, they are nutritious.  I found some yellow ones alongside the green ones in the shop the other day…you have no idea how excited I was….

Anyway, back to the important stuff……

I definitely seem to be on a Baby Marrow (Zucchini, Courgette) kick right now. It is although I am obsessed with them.  Is that bad?  I cannot tell you how many times I have made these patties, and I just do not tire from them. Okay, lets not talk about my obsession….Lets talk about how amazingly good these babies are…. And, they can easily be made even healthier by using Gluten – Free flour and Gluten – Free breadcrumbs !!!  Yay !!!

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These are super easy to do.  The most time-consuming part is preparing the Baby Marrows (Zucchini, Courgettes), but really it is not that bad, and so totally worth it. Haha a slight contradiction there…but you know what I mean! 

Also, these little bundles of deliciousness can be either lightly fried, or my preferred way is to bake them.  But, seriously, both ways are delicious ……

These babies… and a basic salad, and I am sorted 🙂 .

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Baby Marrow (Zucchini, Courgette) Patties

Preparation time:  20 minutes (excluding time for salt to do its magic and help extract water)

Cooking time:  approximately 1 hour

Total time:  1 hour 20 minutes

Makes 20

Ingredients:

1 kilogram grated Organic Baby Marrows (Zucchini, Courgettes) medium-sized

1/2 diced large onion

2 – 3 discs feta cheese, crumbled

1 cup grated cheddar cheese

Dried Origanum to taste

Dried Thyme to taste

Salt and Pepper to taste

4 heaped tablespoons flour *

2 cups bread crumbs *

2 free-range jumbo eggs

lemon wedges to serve and a green salad with avocado if possible

Instructions:

Firstly, grate the Baby Marrows (Zucchini, Courgettes), and place in a bowl with a good dose of salt and place in the refrigerator for an hour.  This helps release the water content within the Baby Marrows (Zucchini, Courgettes). Then pour any water off, and place the grated Baby Marrows (Zucchini, Courgettes) in the middle of a dish cloth/towel and basically bring the corners of the drying cloth together and twist, and squeeze.  Do this a few times. Remember the more water left in, the more soggy your patties will be.  This part is a bit time-consuming but it is necessary.

Then, add Baby Marrows (Zucchini, Courgettes) and all the other ingredients into a large bowl.

Stir with a metal tablespoon and combine.

Taste, and add more herbs and seasoning if necessary. (Don’t be afraid to taste, all the best chef’s taste ! )

With your hands and a metal tablespoon, make fair-sized balls and place on a lightly greased baking tray.  Flatten slightly.

To bake:  Preheat oven at 180 degrees Celsius/350 degrees Fahrenheit. Bake approximately 30 minutes either side.

or….fry with a little oil on top of the stove.

Enjoy 🙂

  •  You can use a Gluten – Free flour for these.  It works equally as well
  •  Gluten – Free breadcrumbs work brilliantly as well

 

 

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82 thoughts on “Baby Marrow (Zucchini, Courgette) Patties

    • Thanks Suzanne 🙂 They are all the same thing. Just different countries use a different word. I have never understood that, but it is what it is…same as the ‘eggplant’ or ‘aubergine’, here in South Africa we use the term ‘brinjal’.

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    • Terry, I don’t see why another vegetable could not be used. I think the possibilities would be endless and totally delicious. Depending on the actual vegetable, the texture may be a little different, so you may just need to get it in a way that a ‘pattie’ can be made. I generally do a lot of playing around with patties, they are great to experiment with. You have a happy day too 🙂

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    • Haha, I never thought of that. Here too, marrow is the inside of a bone. I really wish there was one name for one thing and not have the name differ from country to country…so confusing! (same as the brinjal, aubergine and eggplant – all the same identical veg ! )
      Thanks Kathryn. Have a good day 🙂 x

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  1. Yum! These are making me so hungry, Lynne! These remind me a little of pakoras. Wish I was having these for lunch…although it’s still breakfast time here, haha! Hope you have a lovely day and weekend, mon amie! 🙂 xo PS. The reading went well! Thanks again for the good vibes!!!

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    • Oh yay! I had no doubt the reading went well. I was thinking of you 🙂 and my pleasure for the good vibes! Glad you like these little gems, they are so nice and healthy. You have a wonderful day further and a lovely weekend too, my friend, thank you. xxx

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  2. I do a similar one – courgette koftas – no breadcrumbs, egg or cheese, add bicarb, red pepper, ground coriander, fresh coriander/cilantro and some chopped chillies. I grate the onion too. Serve with a tomato almond sauce. Because there’s no egg, the moisture provides the glue so no need to let them sit and drain. Yours do look delicious.

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  3. These look absolutely fantastic! Another great veggie-recipe I need to try! Haha, and I really get the excitement of finding something new in the store, and you buy it without knowing what to do with it and sometimes not even how to pronounce the name of it 😉 I can’t remember I have seen yellow zucchinis (as there named here), do they taste the same as the regular ones? I think everything new and exiting shows up here last in the north, at least food vise, pulled pork just became a thing here, like six years after the rest of the world, haha.

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    • Hi Petra, You should see me at the veggie shop and I see something new 🙂 So I can fully relate to how you are! Funny you say you think things show up later there in the North, I have the same issue here… haha . I haven’t noticed a difference in the taste from the yellow to the green to be honest and I have no clue why some are yellow and some are green…I better do some research 🙂
      Hope you enjoy these when you make them 🙂

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  4. Pingback: Posts Of Note (Week 10) – A Kinder Way

  5. Lynne, I’ve just read this recipe out to my blogging daughter, Louise, and she’s now insisting I make some! They do sound and look gorgeous, and would be ideal for my vegetarian husband. He’s a cheese fanatic, too. I’ll copy down the recipe and make some on Saturday to go with a nice salad. I’m really looking forward to tasting them. 😀

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    • Aww Millie, thank you. I am sure you will love them too. Funny, my hubby asked just yesterday when I would be making them again…They really are great. Hope your family love them 🙂

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  6. Good Saturday morning to you Lynne. I went to the market yesterday for fresh veggies, and after scanning the ingredients I do believe I will give this recipe a whorl for my Solstice meal as it is just perfect to welcome summer! Thank you. 🐞

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