COURGETTE (ZUCCHINI) & FETA CHEESE SUMMER POTATO ‘BREAD’

Note: The photos are of the watercress version of the bread but it will look much the same

This bread is lovely eaten warm but equally can be eaten cold. It will keep overnight & can be warmed in the microwave / air fryer or oven for just a few minutes. Alternatively, it can be sliced & frozen so that you can just take slices out as you want it.

It goes very well with chilled summer soups, salads and the BBQ!

It should be cut into thick pieces rather than thin slices

Alternatives:
The Feta can be substituted with goats cheese.
The courgette with a bag of watercress – chopped.

INGREDIENTS:

1 RED POTATO (weighing 170g – 180g) – peeled
1 MEDIUM COURGETTE (ZUCCHINI) – GRATED (unpeeled)
175g SELF RAISING FLOUR
120g REDUCED FAT FETA STYLE CHEESE
5 SPRING ONIONS (SCALLIONS)
1 EGG – beaten
½ TEASPOON SALT
¼ TEASPOON CAYENNE PEPPER (optional)

METHOD:

1. Put the flour into a large mixing bowl.

2. Crumble in the cheese – not too small pieces

3. Snip the spring onions with scissors directly into the bowl.

4. Add the grated courgette.

5. Mix together.

6. Grate the potato directly into the bowl.

7. Add the salt

8. Add the egg & mix well until all ingredients are combined.

9. The mixture should be quite a loose mix so if it’s too dry add a little milk, if too wet add a little flour.

10. Form into a 6-inch round & place on a baking tray lined with baking parchment – sprinkle with a little flour

11. Bake in a pre-heated oven 180 deg fan for 40 – 50 minutes.

12. Place on a cooling tray

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