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Best of the rest (10x recipes)

BUTTER BEAN AND COURGETTE CAKES WITH CUCUMBER RELISH

Makes: 10–12

This is packed with yummy flavours. The mix does seem a little wet but once in the pan and left to cook until crisp and golden, the patties will hold together. The pepper was a last minute addition, and adds an element of crunch and a pleasing fleck of colour. This is much easier if you use a non-stick pan.

• 1 tbsp olive oil, plus extra for frying

• 2 large courgettes/zucchini, grated and squeezed to remove the water

• Pinch freshly grated nutmeg

• Zest 1 lemon

• Pinch chilli flakes

• 1 x 400g tin of butter beans, drained and juice reserved

• 3 spring onions/scallions, trimmed and roughly chopped

• 2 garlic cloves, roughly chopped

• 1 red pepper, deseeded and roughly chopped

• 2 tsp sesame seeds

• 1 tbsp plain/all-purpose flour

• 1–2 tbsp olive oil

• Sea salt and freshly ground black pepper

• Few basil leaves to garnish (optional)

• 1 large handful of watercress, to serve

For the cucumber relish:

• ½ cucumber, halved lengthways, seeds removed and cut into half-moon shapes

• 1 tbsp rice vinegar

• Pinch sea salt

1 Heat the oil in a large frying pan. Add the courgettes/zucchini, nutmeg, lemon zest and chilli flakes, season and cook for a few minutes, stirring occasionally so it doesn’t catch and burn. Remove the pan from the heat.

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About PlantBased

With summer finally with us, all the team here at PBHQ have gone BBQ mad this month to bring you an issue that’s packed full of plant based treats to cook outdoors! BBQ food is not the first type of cuisine you’d usually associate with a plant based lifestyle; in fact some people may think they need to miss out altogether, but we have recipes that everyone will be clamouring to try. Learn how to make authentic, smoky hot dogs, which will have even meat eaters hooked, in our step by step guide. Switch up your kebab game by experimenting with our marinades, or have fun trying out our striking black burger buns. With the evenings now much lighter, more of us are making time to come out of hibernation and socialise in the evening with friends and family. Check out my guide to cooking for a crowd, along with some recipes to impress your guests, plant based or not. For all of you living with partners and family members who don’t follow a plant based lifestyle, be sure to check out a feature from contributor Jessie Keogh, who talks about compromise and being in a relationship with someone who isn't vegan. As ever, we hope you love the recipes and we can’t wait to see your take on them! Don’t forget to tag us on social media using #PBCreations or send your photos into me at editor@plantbasedmag.com. I’ve thoroughly enjoyed the challenge of guest editing this month, as well as being busy creating recipes to share with you all. If you have a plant based food question don’t forget to email me at editor@plantbasedmag.com for a chance to have it included in a future issue.