Courgette & Feta Patties


Preparation info

  • Makes


    • Difficulty


Appears in

The Real Greek

The Real Greek

By Tonia Buxton

Published 2016

  • About

Tasty, minty and with the sweet-saltiness of feta, these patties are so good. Enjoy with a tomato and onion salad or stacked onto a nest of refreshing crunchy carrot ribbons. Perfect too formed into small patties for a meze with tzatziki.


  • 500 g courgettes, grated
  • 1 red onion, finely chopped
  • 2 spring onions, finely chopped
  • 2 tbsp. freshly chopped mint
  • 150 g feta cheese crumbled
  • 100 g fresh white breadcrumbs or rusk crumbs
  • 2 tbsp. plain flour, to dust
  • 3 tbsp. Greek olive oil
  • 1 tbsp. fresh, torn flat-leaf parsley, to garnish
  • Freshly ground black pepper, to taste
  • Carrot ribbons, to serve


  • Let the grated courgette sit in a colander over a large bowl to drain away the excess moisture. Then pat dry with absorbent kitchen towel. Tip into a large bowl.
  • Evenly mix in the onion, spring onions, mint, crumbled feta and breadcrumbs. Season with a little black pepper.
  • Form into 8 patties then gently dust with the plain flour. Set aside until ready to cook.
  • Heat the oil in a large frying pan over a medium heat. Cook 3–4 patties at a time, frying for 4–5 minutes on each side, carefully turning when crisp and well coloured. Transfer to a warm plate or oven whilst you cook the remaining patties.. Serve warm topped with a scattering of fresh parsley.