Photo: David Holifield
Courgette & feta cakes with dill yoghurt sauce
10 ingredients
Serves 16
openrecipes
Make these vegie delights aheads and warm them through just before serving
Estimated Nutrition (whole recipe, rough)
1004
Calories
48g
Protein
32g
Fat
129g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g courgettes , grated
- 150g fresh breadcrumbs (whizz a couple of slices of crustless white bread in a food processor)
- 6 spring onions , finely chopped
- 2 eggs , lightly beaten
- 100g feta cheese , crumbled
- a small bunch of mint , chopped
- 1/4 tsp freshly grated nutmeg
- olive oil , for frying
- 200g Greek yogurt
- a small bunch of dill , chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes