Hash Greens: More Mücver Variations

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

Method

  • 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.

The Turk-Mex Chronicles: Corny Courgette Fritters (aka Return of the Mücver Variations)

3 October 2019

This time round on Knidos Cookery Club we’re adding to the recipe bank of our Turk-Mex influenced cuisine. We’ve taken a Turkish favourite, mücver, a fritter made from grated courgettes, and added a Mexican staple, corn, to create our latest mücver variation.

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It’s believed that corn was first domesticated in southernMexico around 9-10,000 years ago. From there it slowly spread across the Americas before finding its way into Europe in the 16th century; brought back by the explorers who had landed in what became dubbed ‘The New World’.

These tasty fritters can be served like a burger in a bun, wrapped in a tortilla, stuffed into a pita bread or just plain with a jacket potato and some salad for a healthy snack that can be eaten at any time of the day.

Ingredients (makes around 8 large fritters)

  • Two courgettes
  • One corn cob
  • Three tablespoons wholemeal flour
  • 75 ml olive oil
  • Two teaspoons cumin
  • Two teaspoons red chilli flakes
  • Two teaspoons dried thyme
  • One teaspoon turmeric

Method

  • Bring a pan of water to boiling and then switch off the heat. Soak the corn cob in the boiled water for five minutes and then put in a pan of cold water. Remove the kernels by slicing downwards with a knife on the sides of the cob.
  • Grate the courgettes into a large bowl and mix with the flour, herbs and spices, reserving 25 ml of the olive oil for cooking. Add the corn kernels and mix well. Leave the mix to stand for a few hours in the fridge.
  • Heat the remaining olive oil in a frying pan. Take a golf ball sized scoop of the mix and put it into the pan and flatten it with a spatula. Cook over a medium heat for five minutes and then flip over and cook for another five minutes. Alternatively, you can bake the fritters in the oven for 30 minutes at 180c or grill on a barbecue.

 

The Mücver Variations

29 June 2017

This time round on Knidos Cookery Club we’re revisiting an old favourite – mücver, Turkey’s tasty courgette fritter.

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Could this be called a pea fritter?

The mücver usually served up in Turkish eateries are made from grated courgettes, so we’ve decided to spice up this old favourite by adding some other ingredients. Why not try them with fresh peas or grated carrot? Mushrooms work well, as do green beans.

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Putting some carrots in the mix

You can even add all these ingredients to the basic mix, chuck in a few chopped almonds or walnuts and, hey presto, you have a chunky veggie nut burger!

Serve the fritters in a pita, on a baguette, in a burger bun, rolled up in flat lavaş bread or just plain with a salad and condiments of your choice.

Ingredients (for around 8 fritters)

Two medium-sized courgettes

One small onion

One egg (or 15 ml of olive oil for vegan version)

Choose one or more from: 100 g chopped mushroom / grated carrot / peas (fresh if you have them, otherwise frozen or tinned) / sliced green beans (use 50 g of each if using more ingredients)

50 g of plain flour

Bunch of parsley, mint and/or dill (if you like that sort of thing)

Dried herbs to taste

A generous sprinkle of sesame seeds

An  optional dusting of chili flakes and grated cinnamon

Salt and pepper

A dash of olive oil for frying

Plain yogurt for serving

Method

Grate or chop up the courgettes and the extra of your choice (mushroom, carrot  peas, green beans or even all three) finely and mix with the chopped onion. Add fresh parsley, mint and/or dill, dried herbs, chili flakes, cinnamon, sesame seeds salt and pepper and blend well.

Make a well in the centre of the mix and break the egg into it. Sprinkle in the crumbled white cheese. Mix well. (Vegan readers should skip the egg and add 25 ml of olive oil instead)

Gradually add the plain flour and blend  until the mixture has quite a thick consistency – you don’t want it to be too wet and sloppy.

Drizzle some olive oil in a frying pan and put over a medium heat.

Place golf ball-sized scoops of the courgette mixture into the pan and flatten with a spatula or fork.

After a few minutes turn the fritter. Keep cooking until both sided are a golden-brown colour.

Serve hot with a dollop of yogurt on top.