Courgette & Onion Potato Cakes

The weather was glorious last week, and I hope it continues into this week. Everyone seems a little lighter, in mood and maybe in weight too! I don’t know about you but I eat less in Spring/Summer, (I say while popping chocolate buttons into my mouth) I guess we humans don’t need that Winter podge when the seasons start warming up. However, I still don’t do things in half measures, or low in fat options, and my eagerness to cook doesn’t dwindle either. I get excited by this seasons salads and Mediterranean flavours, even at the beginning of Spring I am dreaming of Cherry Tomatoes and Mozarella drenched in Olive oil, Garlic galore, Fish stews and Summer berry Pavlovas.

I have a few more weeks to go until I can put an end to University work, find a new place to live, and figure out how my summer is going to go. I’m going to try my hardest to get a job somewhere in a good restaurant while keeping up my blog, feeding my hunger for culinary knowledge, cooking, Photography and hopefully be working on an allotment somewhere. This is also with the hazy images of visiting my parents house in France, festivals, camping and many cycle rides. And at the end of it all  I will be able to add more pieces to this jigsaw my mind has created of what I want my life to look like.

So while all of you out there are still dreaming of summer and enjoying life, why not try these springy potato cakes to put a little warmth in your belly.

Serve with some cucumber, radishes and mayonaise.

Bon Appetit!

Serves 1 (easily doubled)

2 floury potatoes (with skin left on, halved)

Half a courgette (diced)

1 Onion (diced)

1 tablespoon mustard

1 tablespoon unsalted butter


2 tbsp Sunflower oil

Bowl of Plain flour

Fill a medium pan with water until boiling, then add a pinch of salt, when boiling at the potatoes to cook through for about 20 minutes. When tender, take off the heat and drain. Add the butter, milk and mustard and mash til your hearts content. Or until lumps have disappeared. Now mix in the courgette and onion. Add the egg to the mixture and mix until everything, the egg will help bind the mixture. If the mixture is a bit too sticky to get a good hold of it, add some of the plain flour to the mix. Now form a ball of the potato mix and form a ball, roll in the flour and flatten to create a pattie like shape. Add the Oil to the pan on a high heat and fry on each side for about 3 minutes, or until crispy and delicious.

2 thoughts on “Courgette & Onion Potato Cakes

    • MissPreece says:

      Thanks for the comment Kris, nice little addition to my day! Enjoying hearing from you on your blog and twitter! I’m very curious about Texas, so it’s nice to have a follower from there!

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