Feta, Courgette and Spinach Cakes with Fresh mint, lemon & harissa
Nutty bulgur wheat and creamy feta turn these crispy savoury cakes into something really special. Harissa gives them a nice hum of chilli, while the mint and lemon add freshness and zing. For an extra kick, stir a little harissa through yogurt with a pinch of black pepper and a drizzle of extra virgin olive oil, for dolloping over. Delicious!
Takes 50 mins
Each serving contains:
- 200g bulgur wheat
- 2 onions
- 2 cloves of garlic
- olive oil
- 3 courgettes
- 200g baby spinach
- 2 large free-range eggs
- 75g feta cheese
- 1 lemon
- ½ a bunch of fresh mint (15g)
- 1 heaped tbsp harissa paste
- Preheat the oven to gas 6, 200°C, fan 180°C. Cook the bulgur wheat according to the packet instructions, then drain and leave to steam dry.
- Peel and finely chop the onions and garlic, then place in a large non-stick frying pan on a medium-low heat with 1 tsp of oil. Cook for 10 mins, or until softened, stirring regularly.
- Coarsely grate in the courgettes, then finely slice and add the spinach (or use kale, just remove any tough stalks first). Cook for a further
1-2 mins, or until the spinach has wilted and the courgettes have softened slightly.
- Remove from the heat and add the bulgur wheat, crack in the eggs and crumble in the feta. Finely grate over the lemon zest and squeeze in half the juice.
- Pick, finely chop and add most of the mint leaves, and the harissa. Give everything a good stir, then season to taste with sea salt and black pepper.
- With wet hands, divide the mixture into 12, shape into balls, then flatten into patties about 2.5cm thick. Arrange on an oiled baking tray and bake for 30 mins, or until golden and crisp.
- Scatter over the remaining mint leaves, then cut the remaining lemon half into wedges for squeezing over. Freeze any leftover cakes for a super-simple family meal in a flash. Job done!