CIC Times - May 2012 imes - May 2012

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Organically Cooked••••••••••••••••••••••••To make 20 medium-sized patties, you need:1 large courgette (or a few small ones)1 onion, grated finely (I used green onion tops instead;they exude a lighter aroma)1 clove of garlic, finely chopped (optional; I like thecombination of onion and garlic in my food)a posy’s worth of dill, finely chopped (I used fennel, as it’sgrowing like wildfire here; feel free to substitute dill withyour favorite herb - a good alternative is mint, parsley, ora combination of these)1/2 cup of fine breadcrumbs1/2 cup of floursalt and pepperThe first step in making courgette patties is to get rid of all excess water in the courgettes. Grate thecourgette into a colander and sprinkle salt liberally all over it. Place the colander into another containerand allow it to sweat for about two hours. Fresh courgettes will easily yield a small glass of water. Don’tworry if you haven’t got enough time to allow the courgettes to sweat it out on their own; in any case,you will help it along by picking up fistfuls of gratings and squeezing them of all excess liquid. To help allthe herbs blend in with the courgette, I usually mix all the gratings along with the herbs (i.e. courgettes,onion, garlic, herbs, pepper) and squeeze them dry altogether.Once you have strained the vegetable mixture well (you will end up with half the original bulk), add thebreadcrumbs to the mixture and mix them in well. Then add the flour, mixing in enough to make a stiffdough. You may need a little more or a little less, depending on how well you strained the courgettesi.Shape the mixture into flat patties and dredge them in flour. Drop them into boiling hot oil and let themcook till they turn golden brown in colour, turning them over to cook on the other side. When they aredone, place them on absorbent paper to dry.Courgette patties make a great alternative to meat patties (my I-never-eat-greens son thought he waseating a hamburger when I stuck one of these in a bun) and can be served with a tomato salad, or any beandish. This is one of the few dishes I make that doesn’t freeze well.©All Rights Reserved/Organically cooked. No part of this blog may be reproduced and/or copied by anymeans without prior consent from Maria Verivaki.www.organicallycooked.com36 May 2012
37May 2012Spring Photos•••••••••••••••••••••© & by Viv WalkerOmalos is at its best at this time of year with waveafter wave of flowers coming out. One of the firstto arrive is the crocus sieberi, which is endemic tothe White Mountains. There are several ‘fields’ ofthem as you enter the plateau and more growingacross the plateau and at the mouth of theSamaria gorge.This photo (right) shows the beautiful mauve ofthe outside of the flower.I could not resist a second photo showing the fullflower (above): it was a temptation to pick them ...but I resisted!We went up to Omalos to see the snow before it left theplateau. It was cold at 8c and unfortunately the snow hadgone from the plateau itself though not the mountains.As wegot near to the plateau we could see bursts of purple flowersin the rock faces. They are aubretia (sometimes called purplerockcress, left) and are one of the most beautiful flowers of themountain zone. For obvious reasons they are often cultivatedas a decorative plant.
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CIC Times - May 2012 imes - May 2012

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