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GREEK-STYLE BABY MARROW SLIDERS WITH LEMON RAITA

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The zing of the lemon combined with the mint in the raita is delicious. These sliders are perfect for a hot afternoon braai.

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SERVES 4

FOR THE SLIDERS

4 baby marrows

2 Tbsp chopped fresh dill

1 clove garlic, grated

2 Tbsp chopped fresh mint

½ red onion, diced

1 egg

½ cup breadcrumbs

Oil for frying

8 cocktail rolls

Salt and pepper to taste

FOR THE LEMON RAITA

½ cucumber, unpeeled

Grated rind of 1 lemon

¾ cup Greek yoghurt

½ cup finely chopped fresh mint

Juice of 1 lemon

Pinch of salt

  1.  To make the lemon raita, grate the cucumber and squeeze firmly to remove as much liquid as possible.

  2.  Place in a bowl, add the remaining ingredients and mix well, and then refrigerate for later use.

  3.  Braai the baby marrow on the braai grid over medium coals for 2 - 4 minutes depending on their size, to give them that smoky flavour. They should still be semi-firm so that you can grate them. Set aside to cool.

  4.  Once cool, grate the baby marrows into a mixing bowl and add the dill, garlic, mint, onion and egg. Mix well. Using your fingers, form the mixture into 8 patties that will fit the size of your cocktail rolls once cooked.

  5.  Dip the patties into the breadcrumbs. Heat the oil in a frying pan over a medium heat and fry the patties until golden brown and crisp on both sides. Using a slotted spoon, remove the patties from the oil and drain on kitchen paper to remove the excess oil.

  6.  Meanwhile, cut the cocktail rolls in half and place them on the braai grid for a couple of seconds to heat. Remove them from the heat and top each bottom half with a baby marrow patty, followed by the lemon raita and then the top half of the cocktail roll.

  7.  Serve as a main meal with a side salad or even as a snack when guests arrived.