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.
2 Put the butter/lima beans, spring onions/ scallions, garlic, pepper and sesame seeds in a food processor and pulse until well mixed but still with some texture. Pour away any water in the pan from the courgettes/ zucchini, then add the bean mixture and slowly fold in the flour. Put it in the refrigerator while you prepare the cucumber.
3 Mix the cucumber, rice vinegar and a pinch of salt in a bowl. Taste and season some more if needed. Set aside.
4 Heat a drizzle of oil in a non-stick frying pan, add a tablespoonful of the mix and pat it down using a spatula or fish slice to form a cake shape. Leave to cook undisturbed for about 5 minutes, or until the underside is golden, crisp and firm enough to turn over. Cook the other side for about the same time, then remove from the pan. Continue cooking until you have used all the mixture, adding oil as needed.
5 Garnish with basil leaves, if using, and watercress, then serve with the cucumber relish.
Per serving (102g)
Calories 79, Fat 4.2g, Saturates 0.6g, Sugars 1.5g, Salt 0.33g
PEA AND SWEETCORN FRITTERS
GF NF
Serves: 4 (8 fritters)
These fritters are a great way to get vegetables into children. They are super easy to make and can be used as a side dish or as the main focus to a meal.
• 100g (¾ cup) plain flour (can be gluten free)
• 1 tsp baking powder
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July 2018
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