It’s aperitif time again in Provence, with this delightful recipe from Reine Sammut of Auberge La Feniere, in Lourmarin, Provence.
Serve once the heat of the day has faded with a glass of chilled white.
Raising agent (1cc)
Grate the courgettes, the potato, and the onion
Chop the dill with a knife
Mix the grated vegetables, the raising agent, the eggs and the flour. Oil the little silicon moulds and fill with the preparation. Heat the oven to 180 degrees and let cook for 20 minutes, Serve the cakes hot with greek yoghurt.
For a Guru twist add a small twirl of smoked salmon.