17 September 2020
This time round on KCC we’re returning to mücver, Turkey’s versatile courgette fritter, with our take on that brunch staple Hash Browns. This mücver variation adds potato and garlic scapes to the mix to give us a fritter we’ve dubbed Hash Greens.
These fritters are super-easy to prepare and cook and are great as part of a breakfast or brunch. They can also be served in a roll to make it closer to a veggie burger.
We came across garlic scapes, the edible stem that grows from the bulb, on a recent visit to the local greengrocer while looking for green beans. This flavoursome peduncle gives a milder garlicky kick to soups, pestos and stir fries. It’s not an overpowering flavour as it adds a subtler, roasted garlic undernote to these dishes.
Ingredients (Makes 6-8 fritters)
- One medium courgette (zucchini) (approx 200 g)
- One medium potato (approx 200 g)
- One small onion (approx 100 g)
- 50 g garlic scapes
- 100 g chickpea flour
- 25 g mixed fresh herbs
- One teaspoon cumin seeds
- One teaspoon chilli flakes
- One teaspoon turmeric
- One teaspoon black pepper
- 50 ml olive oil
- Grate the potato and courgette and mix together in a large bowl. Finely chop the garlic scapes and add to the bowl. Stir in the chickpea flour and add the herbs (use and fresh herbs you have e.g. parsley, coriander, mint) and spices and mix well so you have a smooth that’s neither too dry and crumbly nor too wet and sloppy.
- Heat the oil in a frying pan. Form the mix into golf-ball sized patties and then put in the pan and flatten with a fish slice or spatula. Fry until golden-brown on both sides. Serve as part of a breakfast or brunch or in a bun as a burger with toppings of your choice.