Prawn and Courgette Keftedes with Skordalia

Ingredients

• 400 g raw peeled prawns, finely chopped
• 300 g courgette
• 100 g stale white bread, crusts removed
• 1 egg
• 4 clove garlic cloves
• 20 g fresh dill
• 5 tbsp olive oil
• 80 g blanched almonds

Method

1. 1

   Grate the courgette and squeeze out all excess moisture in a clean tea towel. Soak the bread briefly in water, then squeeze dry.

2. 2

   Combine the prawns, courgette, bread, beaten egg, chopped dill, and 2 crushed garlic cloves. Season generously. Shape into 12 small patties and chill for 15 minutes.

3. 3

   For the skordalia, blitz the almonds and remaining 2 garlic cloves in a food processor with 3 tablespoons of olive oil and a splash of water until a thick, smooth paste forms. Season with salt and a squeeze of lemon.

4. 4

   Heat the remaining olive oil in a non-stick frying pan and fry the keftedes in batches for 3 minutes per side until golden and cooked through.

5. 5

   Serve the keftedes warm with the skordalia alongside and a wedge of lemon.