Name: Hash browns with yoghurt dip
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 servings
Cuisine: Cooking Method
Ingredients: 360.00 g courgettes baby, grated; 150.00 g onion grated; 100.00 g feta cheese crumbled; 125.00 ml flour self-raising; 3.00 eggs lightly whisked; 20.00 ml fresh mint chopped; 40.00 ml fresh basil chopped; 2.00 ml black pepper freshly ground; 3.00 ml salt; 50.00 ml olive oil for shallow frying; 20.00 ml fresh mint torn

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Ingredients (11)

hash browns: potatoes, peeled and coarsely grated

360.00 g	courgettes — baby, grated
150.00 g	onion — grated
100.00 g	feta cheese — crumbled
125.00 ml	flour — self-raising
3.00	eggs — lightly whisked
20.00 ml	fresh mint — chopped
40.00 ml	fresh basil — chopped
2.00 ml	black pepper — freshly ground
3.00 ml	salt
50.00 ml	olive oil — for shallow frying

yoghurt dip: yoghurt

20.00 ml

fresh mint — torn

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Method:

Hash browns: Press the grated potatoes, baby marrows and onion to remove the excess liquid.
Lightly mix with the remaining ingredients except the oil.
Heat the oven to 200°C.
Heat the
oil in a large pan.
Shape the mixture into patties using 45-50 ml of the mixture for each patty.
Shallow-fry over high heat until brown on
both sides.
Place the hash browns on a
baking sheet and bake for 15 minutes until
crisp and done.

Yoghurt dip: Blend the yoghurt and mint.
Serve with the hash browns.