Courgette & Feta Cakes with a Dill Yoghurt Sauce

WARNING: In order to prepare this dish you’ll have to master the subtle art of crumbling feta cheese. But don’t worry, if you find this daunting and would like guidance, there is a website to help you. If you need help with grating the courgette or holding a spoon then I’m afraid you’re on your own.

Courgette & Feta Cakes with a Dill Yoghurt Sauce

Preparation time: 15 minutes
Cooking time: 30 minutes
Skill level: Easy
Makes: 6


  • courgette – 500g – grated
  • breadcrumbs – 150g
  • 6 spring onions – finely chopped
  • 2 eggs – beaten
  • feta cheese – 100g – crumbled
  • mint – small bunch – chopped
  • ground nutmeg – 1/2 tsp
  • greek yoghurt – 200g
  • dill – small bunch – chopped

Start by putting the courgette in a sieve or fine colander and sprinkle with 1 tbsp of salt. Put over a suitably sized bowl and leave for 30 minutes.

Heat the oven to 190C (gas mark 5). Keep aside 8 tbsp of breadcrumbs and put the rest on a baking tray in the oven for 10 minutes or until golden brown. Stir occasionally to prevent burning.

Rinse the courgettes, place in a clean tea towel and squeeze as hard as you can to extract the water.

Mix the courgettes with the onion, egg, feta, mint, nutmeg and remaining 8 tbsp of breadcrumbs. Season with pepper.

Form into 6 round cakes and coat with the toasted breadcrumbs.

Put on a baking tray and bake in the oven for 15 minutes.

Mix the yoghurt with the dill, season and serve up with the courgette cakes.

Verdict: We liked these very much. A light and refreshing dish. Don’t be tight with the mint. Good eaten cold too.

Drink: A pre-Saturday night out glass of red followed by the evening’s bucket of lager.

Entertainment: A secret Sean Lock gig at Monkey Business. A very funny man.

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