Mushroom, Pine nut & Spinach salad 2
Warm mushroom, pine nut, chevre and spinach salad
July08Affogato0024 (2)
Affogato
July08SteakSandwich (40)D
STEAK SANDWICH
July08ChickpeaSoup (1)
Chickpea, chorizo and red onion soup
July08Foldovers (27)
TORTILLA FOLDOVERS
Brioche (27)
Brioche
Butternut BStilla (20)
Caramelised butternut b'stilla
Aug08Springbok Shank0006
Springbok shank pies
Borboun Ribs (5)
Ribs with a sticky Jack Daniels coffee sauce
Coffee Creme Brulee (2)
Coffee creme brûlée
Baked Alaska (21)
Coffee alaska
Aug08Tiramisu0005
TIRAMISU
Lemon Tart
Classic baked lemon tart
Passion Peaches
Passion peaches
Paper baked trout
Paper-baked trout with griddled asparagus
Grilled Figs and Parma Ham
Grilled figs with camembert and parma ham
nomu9_27
Wild rice salad
nomu8_14
Moroccan aubergine with pine nut, sultana & coriander dressing
nomu5_14
Salt-baked whole fish
nomu1_6
Zucchini carpaccio
BUCKWHEAT, ZUCCHINI & RICOTTA CAKES

BUCKWHEAT, ZUCCHINI & RICOTTA CAKES

Makes: 16

Ingredients

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

Minted yoghurt:
100ml Greek yogurt
15 mint leaves, thinly sliced
½ tsp garlic
½ tsp ginger
NOMU Sea Salt and Black Pepper, for seasoning
A squeeze of lemon

Directions

To prepare the cakes, 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. Be careful not to overmix.

Dip your fingers in some flour and shape the dough into flattened patties approx 1cm in thickness.

Gently heat the oil in a deep frying 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.

Serve the buckwheat cakes with the minted yoghurt as a refreshing accompaniment on the side.

Tips: These work great as healthy lunchbox fillers.

Ingredients

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

Minted yoghurt:
100ml Greek yogurt
15 mint leaves, thinly sliced
½ tsp garlic
½ tsp ginger
NOMU Sea Salt and Black Pepper, for seasoning
A squeeze of lemon

Directions

To prepare the cakes, 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. Be careful not to overmix.

Dip your fingers in some flour and shape the dough into flattened patties approx 1cm in thickness.

Gently heat the oil in a deep frying 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.

Serve the buckwheat cakes with the minted yoghurt as a refreshing accompaniment on the side.

Tips: These work great as healthy lunchbox fillers.

Shop the products

You may also like

/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips