We had latkes for our lunch today. Easy, quick and delicious. We had them with baby spinach, tomato and cucumber salad, drizzled with olive oil and lime juice.
A. just loves her veggies and honestly I feel relieved about that. I feared she would be fussy eater but thankfully she’s not. I would like to think she has this from me. You see when I was expecting her, I ate tons of salad. And I mean it –tons and tons of veggies. I even was called a rabbit by some people : )
My husband J. went fishing today. That’s something he wanted to do for a while now and with extra time on his hands he finally did that. He came home with one smallish fish, but he was very proud of himself! Now I am thinking what to do with this fish. I might cook soup or stew, or may be simply grill. But at first I have to find out the name of this fish!
Prep time : 10 min
Cooking time : 25-30 min
(Makes 8-10 latkes)
2 medium size courgettes, grated
1 small onion, finely chopped
1-2 garlic cloves, finely chopped
1 egg, lightly beaten
100 g feta cheese, crumbled
Squeeze of lemon juice
2-3 tbs flour
½ tsp cumin
Salt, pepper to taste
Olive oil for frying
Sour cream or natural yogurt to serve
Squeeze out excess water from grated courgettes, set aside.
In a bowl combine onion, garlic, egg, feta cheese, lemon juice, flour and seasoning. Add in courgette, mix well.
Heat the oil in a frying pan, lower the heat and put 1 large tablespoon of the batter mixture into hot oil and fry on one side for 5-7 minutes until golden brown. Flip over and fry on other side 2-3 minutes.