The Balance Diet
These scrumptious little cakes can be enjoyed a multitude of ways. As well as being the focal point of a lovely dinner, they also make a delectable sandwich filling
Preparation time: 15 minutes (including chilling time)
Cooking time: 20 minutes
Wheat free, Gluten free, Vegetarian
Preheat oven to 220°C/425°F/Gas mark 7, and place a non-stick
baking tray inside
UPCYCLE Any leftover courgette cakes can be
stuffed into pitta bread, spread with hummus and filled
with salad leaves, chopped tomatoes and cucumber.
Add a dollop of crème fraîche if you like.
You Will Need
Coarsely grate the courgette, then scoop up the pieces in
your hands and firmly squeeze all of the liquid from them.
(It’s important that the courgette is as dry as possible so
that the cakes aren’t soggy or bitter.) Leave to drain in a
colander and squeeze dry again if necessary.
In a large bowl, roughly mash the butter beans, then add the
courgette, feta, basil and spring onion. Mix together well.
Using your hands, divide the mixture and form into small
patties, and place in the fridge for 10 minutes to chill.
Coat a non-stick frying pan with oil and remove any excess
oil with kitchen paper. Fry the patties over a medium heat for
about 1 minute on each side.
Transfer the patties to the hot tray in the oven and bake for
Meanwhile, add the tomatoes to a small saucepan and warm
on a medium heat to break them up. Once the tomatoes are
warmed through, take off the heat and stir through the crème
fraîche, soy sauce and vinegar. Then blend until smooth using
a hand-held blender or transfer to a food processor.
Remove the patties from the oven and serve with the tomato
sauce on the side and a garnish of basil leaves.