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.
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.
