The search for a substrate…

This might be the answer. Grated courgette, bound with an egg and shallow fried in lots of butter. Came out very nice and crunchy, while maintaining a moist centre. Also very quick to cook: about 6 minutes.

On top, I used the remainder of the chicken that I cooked last night, together with about 40g of Stilton cheese and a dessert spoon of thick cream. I microwaved the mixture for 30 seconds to soften the cheese. The taste was a bit strong and I’m not sure if it really works with the courgette; if I make this again I’ll use cheddar.

Total cooking and cleaning up time: 12 minutes.

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