Crispy courgette and potato pancakes

5

Ingredients

  • Vegetable cooking spray
  • 900g russet potatoes, peeled and Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated
  • 2 medium courgette, Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated
  • 3 garlic cloves, minced
  • 1 tsp. Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh rosemary leaves, plus leaves, for garnish
  • 60g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmesan, plus 1 tablespoon
  • 60g seasoned bread crumbs
  • 2 egg whites, lightly beaten
  • 2 tsp. salt, plus extra for seasoning
  • 1/4 tsp. freshly ground black pepper, plus extra for seasoning
  • 3 tbsp. vegetable oil
  • Olive oil, for drizzling
  • 340g mascarpone cheese, at room temperature

Use imperial measurements

Method

How to make Crispy courgette and potato pancakes

1) Place an oven rack in the centre of the oven. Preheat the oven to 220C/Gas 8. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside.

2) Lay the potatoes and courgette on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped rosemary, 60g Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.

3) In a 30cm non-stick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.

4) In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.

5) Cut the pancake into 4cm squares and arrange on a serving platter. Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.