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Courgette burgers with feta

A recipe for grated courgette patties flavoured with feta cheese, lemon and fresh herbs. Baked, not fried, so extra light and healthy. Sandwich in a veggie burger or serve the cooled patties as part of a Greek meze.


  • 6 smallish courgettes
  • 1 medium onion diced 1cm
  • 5 cloves garlic crushed
  • 200 g feta crumbled (vegan – handful of capers)
  • juice and zest of 1 lemon
  • 1 large handful mint roughly chopped
  • 1 large handful flat-leaf parsley roughly chopped
  • 1/4 teaspoon cayenne or to taste
  • salt and pepper to taste
  • 1 egg lightly beaten (substitute flax egg for vegan)
  • 2 heaped tablespoons flour I used chickpea


  • Grate the courgettes into a colander, sprinkle evenly with salt (I used about 1 teaspoon) and toss to combine. Leave to drain (put a bowl under the colander or leave it in the sink) for about an hour. The courgettes are probably useable in less time than this if you're in a rush, but I like to leave them as long as possible. When ready, pile half the courgette into the middle of a clean tea towel and twist the towel around the courgette to squeeze out as much water as possible (read more about this technique here).
  • Preheat the oven to 200c. Transfer the courgettes to a bowl and add the rest of the ingredients. Mix thoroughly to fully combine (few chunks of feta is okay).
  • Shape the mixture into balls or patties and place on a non-stick baking tray. The size you choose will depend on what you use them for. They are great as nibbles, beginning or accompanying a full meal, but they also make an awesome veggie burger for which you will probably need to make them larger.
  • Bake for about an hour, until they are brown all over, turning once about halfway. Exact timing will depend on the size of your fritters and your oven.
  • Allow to cool so they firm up and hold together (reheat later if necessary). Serve hot, warm or cold.


To make this recipe vegan, use capers to replace the salty tang of the cheese. To bind the burgers, a flax egg (1 tablespoon ground flax mixed with 1 tablespoon water) works well.
These burgers can be frozen, well wrapped in clingfilm.