Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 700 g potatoes (e.g. Rooster potatoes)
  • 1 courgette
  • 240 g peas
  • 1 medium yellow onion
  • 6 large eggs
  • 120 g breadcrumbs, seasoned with salt and pepper
  • 150 g flour
  • 2 tsp garlic powder
  • 1 tsp salt, some extra salt for seasoning
  • 1 tsp baking powder
  • 120 g freshly grated cheddar
  • 3–4tbsp olive oil
  • 125 g low-fat Greek yoghurt
  • Handful of freshly chopped chives
  • Black Pepper
EUPOTATOES28755 website 820x480 recipes 01 81
Preparation time: 15 MIN Cooking time: 20 MIN

The courgette originally comes from Central America and is a regular part of southern cuisine. Courgettes hardly contain any calories and bloom with large yellow flowers that are also edible.

  1. Preheat the oven to 200°C/Gas 6 (to keep the biscuits warm while you make more).
  2. Blend the courgette, onion, and potatoes in a blender. Then spread them out on a clean kitchen towel and squeeze out as much liquid as possible. Do this twice, using a new towel each time, if necessary.
  3. Put the ground vegetables and peas in a large bowl. Then add the eggs, breadcrumbs, flour, garlic powder, baking powder, salt, and ground pepper. Mix well and, if necessary, use your fingers to make sure everything is evenly combined. Then mix in the grated cheese.
  4. Heat 2 tablespoons of olive oil in a non-stick pan over a medium-high heat. Spoon some of the batter into the pan and flatten it with a spoon or the bottom of a glass. Do this until the pan is full.
  5. Cook for 3–4 minutes until the underside is golden brown, then turn over and cook the other side until golden brown too. If necessary, adjust the heat during cooking so that the biscuits are also cooked through on the inside and remain crispy on the outside.
  6. Serve warm with some Greek yoghurt, and freshly chopped chives.

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