Crispy Courgette & Goat's Cheese Patties with Dill-Cucumber Sauce
Grated courgettes and creamy goat's cheese are shaped into patties and baked until golden, served with a refreshing dill and cucumber sauce.
- Prep35 min
- Cook25 min
- Total1h
- DifficultyEasy
- Servings6
These courgette fritters are a delightful vegetarian starter that feels light yet satisfying. The combination of earthy buckwheat flour, crunchy pumpkin seeds, and tangy goat's cheese creates a patty with wonderful texture and flavor.
Paired with a bright, herby cucumber sauce made with apple cider vinegar and Dijon mustard, this dish is perfect for summer entertaining. Serve them cold or just warm alongside baby kale and lemon wedges for a fresh, colorful plate.
Ingredients
Servings
For the sauce
For the fritters
To serve
Converted amounts are rounded.
Method
- Start with the sauce: In a small bowl, whisk together the Dijon mustard, apple cider vinegar, and lemon juice. Slowly drizzle in the rapeseed oil while whisking continuously until the dressing emulsifies.
- Stir in the chopped dill and diced cucumber. Cover and refrigerate until ready to serve. This sauce can be prepared a day ahead.
- Preheat the oven to 375°F (350°F fan) or gas mark 5. Lightly grease a large baking tray with oil.
- Place the grated courgettes in a clean tea towel and squeeze firmly to remove as much liquid as possible. Transfer the squeezed courgette to a large bowl.
- Add the egg, buckwheat flour, black onion seeds, pumpkin seeds, and crushed garlic to the bowl. Season well with salt and pepper, then mix everything together until evenly combined.
- Drop heaped spoonfuls of the mixture onto the prepared tray, shaping them into 6 round patties. Press a piece of goat's cheese into the centre of each patty.
- Bake for 20–25 minutes, until the patties are firm and golden on top. Let them cool on the tray for a few minutes, then transfer to a wire rack.
- Serve the fritters cold or just warm, with the dill-cucumber sauce, baby kale, and lemon wedges on the side.
💡 Tips
- If you don't have raw apple cider vinegar, you can use regular apple cider vinegar or white wine vinegar.
- Make sure to squeeze the courgettes thoroughly to avoid soggy fritters.
- The fritters can be made a few hours ahead and served at room temperature.
Inspired by a recipe from BBC Good Food