Turkish courgette fritters (Mücver)

Ingredients:

• 3 courgettes (about 600g)
• 1 small onion
• 70g fresh herbs (parsley and dill with all the stems, mint)
• flour
• 2 teaspoons coriander powder
• 1 teaspoon Kashmiri chilli powder
• 100g feta cheese
• olive oil

• 100g yoghurt
• 10 twists of black pepper
• 10g garlic (about 2 cloves)

• baby potatoes

Methods:

• Start boiling baby potatoes.
• Grate the courgettes and place them in a bowl.
• Finely chop the onion and herbs.
• Place a new large bowl onto a kitchen scale. Transfer grated courgettes into a new bowl by hand, squeezing juice out of each handful. You must have a dry looking pile of courgettes in the new bowl. Note how many grams of dry courgettes you have.
• Add 10% of flour by weight (10g of flour for every 100g of courgettes).
• Add chopped onion, herbs, coriander, chilli powder and salt to the courgettes. Mix well. Crumble in the feta and mix it in gently.
• Pre-heat a non-stick pan with olive oil.
• Use a wooden spoon to scoop the courgette mixture into the frying pan, flattening a little once in the pan. Flip them once they look golden brown on the bottom. The fritters will be tasty, no matter how they look. Transfer to a plate covered with a paper towel to drain any excess oil.
• While frying the fritters, make the yoghurt dip - mix the youghurt with black pepper and garlic added through a garlic press.
• Serve fritters with boiled baby potatoes and a yoghurt dip.

Inspired by: Vidar Bergum