Courgette-feta ‘cookies’

You know how you can sometimes see a photo of a certain dish in a magazine and you think ‘yes! That is going to be de-li-cious!!’ and then you go out and make it and are… well, hmmm, slightly disappointed.

That happened to me today for my lunchdish of courgette feta cookies. I think I started going wrong with not following the exact measurements since I was making this for one person and not four. Therefore I think the cookie was slightly too moist, since I used one whole egg instead of a half egg, which I should have done if I would have followed instruction and divided by four. But ok, that was not the issue I think.

To be fair to these cookies; they were not all that bad, but there is a lot of room for improvement in the flavor department. I would maybe make these again but would use a different kind of cheese to the feta. While feta is a salty kind of cheese, the general taste here didn’t really come to justice. (but then I like things to be cheesy) I would think maybe a stronger cheese would be better suited.

So all in all, I do think this little lunchdish has potential if you tweak the ingredients here and there.

If you want to give it a try; here is the recipe!

COURGETTE-FETA COOKIES

(lunchdish, 4 people for 12 pcs)

600 gr courgette (zucchini), coarsely grated

1 small onion, grated

1 clove of garlic, pureed

100 gr feta, crumbled + extra for serving

2 medium eggs

2 tbs fresh flatleaf parsley, chopped

2 tbsp fresh mint, chopped

1/2 tbsp dried mint

50 gr flour

30 gr of riceflour

1 tsp of sumak or lemon zest

2 tbsp of olive oil

roasted turkish bread, tomato slices and salad to serve

Put the courgette in a colander, sprinkle with 1/2 tsp of fine salt and mix. Leave to stand for 20 minutes, press the remaining fluid from the courgette and pat dry with kitchen towel.

Mix in a bowl the courgette, onion, garlic, feta, eggs, fresh and dried herbs with black pepper to taste. Add both the flour types and the sumak or lemonzest.

Heat half of the oliveoil on medium high heat in a large nonstick frying pan. Put 6 times a tablespoon of the courgette mixture in the pan and make sure that the cookies don’t touch. Press them a little bit to make them flat with a spatula.

Bake for 1-2 minutes on each side, untill they are golden and hot. Put them in a plate covered with kitchen towel. Continue to make all the cookies.

Put 3 cookies on each plate with some crumbled feta on top. Spread some feta on the turkish bread. Serve the bread together with the tomatoes and salad together with the cookies.