Ingredients

• 375g/13oz courgettes,
• 1/2 tsp curry powder
• 1 fresh red chilli, seeded and finely chopped
• 1 garlic clove, finely chopped
• 2 spring onions, finely chopped
• 1/2 tsp fresh thyme leaves
• 1 egg, lightly beaten
• 75ml/2 1/2fl oz milk
• 125g/5oz plain flour
• 1 1/2 tsp baking powder

For the topping:

• 4 tbsp of your favourite chutney or spicy tomato dip
• 125g pack mozzarella, cut into small cubes

Tools

• Prospero Kitchen Machine
• Food processor
• Liquidiser
• Small shredding plate 
• Mixer with K beater

Method

1. Grate the courgettes using the fine shredding plate and transfer to a colander, sprinkle with salt and toss well. Leave for 20 mins then rinse and squeeze them between your hands to extract any water, then blot on kitchen paper to dry. Chop the spring onions, chilli, garlic and thyme in the processor or liquidiser.
2. Place the courgettes, curry powder, chilli, garlic, spring onions, thyme leaves, salt and plenty of pepper into the bowl with the K-beater. Mix in the egg and milk on speed 2-3, sift in the flour and baking powder, then mix again to combine.
3. Lightly oil a non-stick frying pan and fry heaped teaspoonfuls of the batter for 3 mins on each side. Keep warm while you use up the remaining batter - you should get 18 cakes altogether. (These can be made a day ahead up to this stage then chilled.)
4. To serve, heat the oven to 200°C/fan 180°C/gas 6. Arrange the cakes on a baking sheet and dot with a little tomato chutney and then a cube of mozzarella. Bake in the oven for 8-10 mins until hot and melted then pile onto a platter.

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