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