Egypt - Kossa bi assak (Courgette Croquettes).
To serve 4
· 1 kg courgettes
· 3 eggs
· 100 green olives, stoned and chopped
· 1 tbsp flour
· 1 tbsp cumin seeds
· Flour for coating
· Olive oil for deep frying
· Salt and pepper
Wash and grate the courgettes and place in a non-stick pan. Heat gently until all the liquid has evaporated and they have turned into a thick creamy mixture.
Remove from the heat and mix with two beaten eggs, the olives, flour and cumin. Season with salt and pepper.
With lightly floured hands, shape the mixture into round croquettes, then flatten slightly. Coat with flour and then dip into the remaining beaten egg. Fry in very hot oil.
Place briefly on kitchen paper to drain. Serve very hot.