As well as being a great and unusual finger food for your little one they can be enjoyed by the whole family too. They certainly went down well with my girlfriends on Saturday night who were over for a Greek feast night.
These are very easy to prepare and the below makes a good 12 cakes, they keep well in the fridge for a couple of days and are great with the below yoghurty dip or with some classic Greek Tzatziki.
2 medium sized courgettes
1 pack of feta
1 heaped tbsp fresh chopped mint
1 heaped tbsp fresh chopped dill
Pinch of black pepper
2 tbsp Greek natural yoghurt
Juice of 1/2 lemon
Pop the oven on at around 180.
Cut the ends off of the courgettes then grate them both into a bowl, discarding only when the floppy, middle part is left.
Squeeze out any excess moisture from the grated courgette with some kitchen towel.
Crumble in the cheese - this is a completely 'rustic' affair, so don't spend time cutting into equal shapes and sizes, just crumble in as it falls.
Chop the mint and dill and add the bowl with the black pepper and give a good stir.
Beat the egg in a separate bowl and add to the courgette mixture to bind and again stir.
Use a pastry brush and a little olive oil to brush the cavities of a cupcake baking tray to prevent sticking.
Spoon the mixture evenly into each hole and once all distributed, use the back of the spoon to press down on them to ensure the 'cakes' keep their shape during cooking.
Finally place in the oven and allow to cook for 20-25 minutes or until nicely golden brown.
Whilst cooling enough for little one to handle - combine the yoghurt and lemon juice and place a teaspoon full onto a child-friendly plate with two of the cakes broken into bite sized pieces.