These Greek egg cakes can be made simply as a snack, an accompaniment to a dish or dressed up on a platter of anti Pasto. You can even cut then into small bite size pieces, put pesto or olive tapenade on top, and serve the egg cakes as a cocktail for a dinner party.

Slice up the roasted capsicum, kalamata olives, Spanish onion, porcini mushrooms and artichokes. Set aside. In a bowl, mix together the thick cream, sour cream, whole eggs, chopped garlic and chopped fresh dill. Heat a heavy bottom cast iron frying pan, over a gas heat and when the pan is hot, add the olive oil, and then all the chopped ingredients. Fry the ingredients off well and add the egg and cream mix, stirring constantly until the egg starts to set. Once the egg cake starts to harden, place the pan in a per-heated oven on 375oF for approx. 15-20 minutes. When the egg cakes are ready, take them out of the oven and carefully turn over the pan so the egg cake falls onto a chopping board or flat clean bench top. Set aside in the fridge and when fully cooled, cut any shape desired.

Helping hand – Theses Greek egg cakes can be served hot or cold, depending upon the whether or the time of day.

8 whole eggs

1 ½ cups of thick cream

½ a cup of sour cream

1 teaspoon of chopped fresh dill

1 whole fire roasted capsicum. Seeded and peeled

½ a cup of Greek kalamata olives

¼ a cup of tinned Greek artichokes

1 whole medium Spanish onion

1 whole sliced tomato. Seeded and peeled

¼ cup of soaked porcini mushrooms

1 clove of chopped garlic

4 ounces of extra virgin olive oil

Time to make 45 mins Serves 6 main sizes