Abbylee Childs and Twyla Watson of the blog Healthyself have contributed these cakes to new recipe book Whole. They say lemon balm is key to this dish, but if you aren’t lucky enough to have any on hand you can try basil or coriander.
Serves: 2
INGREDIENTS
Courgette Cakes
2 courgettes, grated
1 cup lemon balm, chopped finely
1 spring onion, sliced thinly
½ cup Parmesan
cheese, grated
¼ cup ground almonds
2 eggs, beaten
juice of ½ lemon
sea salt and cracked black pepper
olive oil for cooking
Guacamole
2 avocados, smashed
½ red capsicum, diced finely
juice of ½ lemon
2 cloves garlic, crushed
sea salt and cracked black pepper, to taste
Salsa Fresca
¼ cup of fresh corn kernels, from the cob
3 Tablespoons coriander, chopped finely
1 Tablespoon spring onion, sliced finely
1½ cups cherry tomatoes, quartered
juice of ½ lemon
sea salt and cracked black pepper, to taste
1 red chilli, diced (optional)
Tzatiki
1 cup thick plain unsweetened yoghurt
½ cup cucumber, grated
juice of ½ lemon
1 clove garlic, crushed
sea salt and cracked black pepper, to taste
METHOD
Place grated courgette in a cheesecloth (or clean tea towel) and squeeze to get as much liquid out of it as possible.
In a large bowl mix together the squeezed courgette and all the remaining ingredients until well combined.
Heat 2 tablespoons of olive oil in a pan over medium heat. Once oil is simmering, add spoonfuls of mixture and fry until golden-brown on each side and cooked-through (about 3–4 minutes each side).
Plate up and serve with the Full Flavour Trio (recipe below).
Guacamole
Gently combine all ingredients together in a small serving bowl then add salt and pepper to taste.
Salsa Fresca
Place all ingredients in a small serving bowl and toss to combine evenly with the lemon juice then add salt and pepper to taste.
Tzatiki
Mix all ingredients in a small serving bowl with a fork until evenly combined then add salt and pepper to taste.
WHOLE
This is an edited extract from WHOLE: Recipes for Simple Wholefood Eating by Bronwyn Kan. Beatnik Publishing, RRP 44.99.
Read a review of WHOLE by our practical cookbook reviewer David Parker here.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!