Not only am I now fighting my way through what seems like a never ending supply of courgettes from the allotment, the wet weather made me think about digging up some of the salad potatoes before they start to rot underground. I am bringing home bagful after bagful. So what better than to combine the courgettes and potatoes in a tasty, rösti style fritter, served on a bed of watercress with a generous side helping of home-made beetroot relish.
The quantities make about 6-8 rösti.
1 largish courgette
1 medium onion
5 medium waxy salad potatoes – Nicola or Charlotte are good
1 200g pack of feta cheese
1 medium egg
few springs of mint
salt and pepper
a little olive oil for frying
Grate the courgette, onion, potatoes (just give them a good scrub and leave the skins on) and cheese. Place in a large bowl and add the egg, chopped mint and seasoning. Give it a good stir.
Heat some olive oil in a large frying pan over a medium-low heat. Take a handful or forkful of the mixture and shape roughly into a burger shape (I cheated and used muffin/poaching rings). Place gently into the frying pan and fry off slowly until the potato is cooked and the underneath os golden. Gently flip over until the other side is nicely browned.
To serve, place a large bunch of watercress or lambs lettuce on the centre of a dinner plate. Place one or two rösti on top depending on how big you made them and how hungry you or your guests are. I served mine with some home-made beetroot relish made with beetroot, bramley apples, sugar, onions and vinegar. You could also use a simple natural yogurt, mint and chive dressing which I think would work well.