Courgette and Cheese Patties

Kabak mucveri


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

These tasty patties, big or small, are popular on every table and in fast-food joints and delicatessen-style shops. They should be flavoured with lots of fresh herbs, particularly dill, and if you can’t get beyaz peynir or köy peyniri use a feta cheese. Serve these delicious patties as meze, as part of a buffet spread, or as a light lunch with a salad.


  • 3 big firm courgettes, grated with their skins
  • 1 large onion, chopped or sliced
  • 4-5 cloves garlic, crushed with salt
  • 3 tablespoons olive oil
  • 3 eggs
  • 3 tablespoons plain flour
  • 8 oz/225 g beyaz peynir, grated or crumbled
  • large bunch of dill, parsley and mint, roughly chopped
  • 1 teaspoon kırmızı biber
  • salt and freshly ground black pepper
  • sunflower oil for frying


  • Sprinkle the grated courgettes with a little salt. Leave them to weep for 5 minutes (to remove the bitter juices), then squeeze out the excess water. Heat the olive oil in a shallow pan and fry the onion, garlic and courgette until they begin to take on a little colour.
  • In a large bowl, beat the eggs with the flour to a smooth batter. Add the cheese, herbs and kırmızı biber. Season with a little salt and pepper. Beat in the courgette mixture while still warm. Heat a little sunflower oil, just enough to cover the base of a frying pan. Drop a spoonful or two of the courgette mixture into the oil and fry the patties until goldenbrown on both sides.
  • Drain on kitchen paper and serve hot or cold.