Yes, I'm still cooking with courgettes! I refuse to let any go to waste and am trying to come up with new recipes. I'm really pleased with this one. It was really inexpensive to make and tastes great!
I have used homegrown Potato, Courgette and Tomato. I would have used my own onions but, I have eaten them all already! We also have Chili growing but, they aren't quite ready yet. This is a true 'Budget' meal. ONly using a few ingredients to make a really tasty, filling meal.
Courgette and Potato Rostis with Quick Ratatouille and spicy chickpea 'smush' (meal for 2)
200g each Grated potato and Courgette (before you weigh the grated veggies, give them a little squeeze to get rid of excess moisture)
2 tbsp gram flour mixed with 2tbsp water.
1 heaped tsp Parsley (fresh of dried)
Salt and pepper to season
I also added some chili flakes
Place all veggies into a bowl and season. Mix gram flour and water to form an 'egg'. Add this to veggies and mix well. The gram flour 'egg' will bind the mixture.
Heat oil in frying pan, add a heaped tbsp of mixture and press lightly to form a patty. Turn over when the side is browning. Either serve now or place on baking sheet to be re heated. (They also freeze well)
200g Tomato with the skin off (Fresh is preferable) Chopped
Heat a little oil in a saucepan and add the onion. Saute until softening and add the chopped garlic. When the onion and garlic are starting to brown, add the fennel seeds and cook for a couple of minutes until the seeds become aromatic. Now add the courgette and tomato, veg stock and ketchup. Bring to a boil and then reduce to a simmer. Cook until the sauce is thickened. Taste and season with pepper (salt if required).
Ok, So I didn't grow the Chickpeas but, my Blog is all about cooking on a budget. This tin was 29p.
1 chili (heat as per your taste!)
Heat a little oil in a saucepan and gently saute the onion and garlic until soft and aromatic. Add the chili and parsley. Cook for a couple of minutes until onions are browning.
Add th chickpeas. Use a Potato masher to gently 'smush' some of the chickpeas. Just so some are broken down. 'Stir fry' until heated through and so you can begin to see a 'crust' on the chickpeas. taste and season as per your own requirements.