BUCKWHEAT ZUCCHINI & RICOTTA CAKES

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Makes: 16

Ingredients

CAKES
½ cup buckwheat flour
1 cup buckwheat flakes
1 tsp baking powder
2 tsp NOMU Cajun Rub
350 g grated zucchini
2 eggs, lightly whisked
100ml Greek yoghurt
125 ml Ricotta
Oil for frying

MINTED YOGHURT
100ml Greek Yogurt
15 thinly sliced mint leaves
½ tsp garlic
½ tsp ginger
NOMU Sea Salt and NOMU Black Pepper for seasoning
A squeeze of lemon

Directions

Place all the dry ingredients in a large mixing bowl and stir to combine. Add the remaining ingredients and using a wooden spoon or your hands, gently bring the dough together without over mixing.

Dip your fingers in some flour and form flattened patties of the dough approx 1cm in thickness. Gently heat the oil in a deep pan and shallow fry the cakes until golden brown on each side. Set aside to drain on kitchen paper.

To prepare the minted yoghurt, combine all the ingredients together and serve as a refreshing accompaniment to the cakes.

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