Courgette, Butter Bean & Feta Cakes

The Balance Diet

https://www.cutoutandkeep.net/projects/courgette-butter-bean-and-feta-cakes • Posted by Orion Books

These scrumptious little cakes can be enjoyed a multitude of ways. As well as being the focal point of a lovely dinner, they also make a delectable sandwich filling Serves: 2 Preparation time: 15 minutes (including chilling time) Cooking time: 20 minutes Wheat free, Gluten free, Vegetarian Preheat oven to 220°C/425°F/Gas mark 7, and place a non-stick baking tray inside UPCYCLE Any leftover courgette cakes can be stuffed into pitta bread, spread with hummus and filled with salad leaves, chopped tomatoes and cucumber. Add a dollop of crème fraîche if you like.

You will need

1 Large Courgette 120 g Tin Butter Beans , drained and rinsed 50 g Feta Cheese , crumbled 1 Handful fresh Basil , finely chopped 1 Spring Onion , trimmed and finely chopped 2 tsp Groundnut Oil 225 g Tin chopped Tomatoes 2 tbsp Half-fat Creme Fraiche ½ tsp Tamari Soy Sauce ½ tsp Balsamic Vinegar
To serve
Basil Leaves

Project Budget

Time

Difficulty

Description

These scrumptious little cakes can be enjoyed a multitude of ways. As well as being the focal point of a lovely dinner, they also make a delectable sandwich filling Serves: 2 Preparation time: 15 minutes (including chilling time) Cooking time: 20 minutes Wheat free, Gluten free, Vegetarian Preheat oven to 220°C/425°F/Gas mark 7, and place a non-stick baking tray inside UPCYCLE Any leftover courgette cakes can be stuffed into pitta bread, spread with hummus and filled with salad leaves, chopped tomatoes and cucumber. Add a dollop of crème fraîche if you like.

Instructions

1. Coarsely grate the courgette, then scoop up the pieces in your hands and firmly squeeze all of the liquid from them. (It’s important that the courgette is as dry as possible so that the cakes aren’t soggy or bitter.) Leave to drain in a colander and squeeze dry again if necessary.

2. In a large bowl, roughly mash the butter beans, then add the courgette, feta, basil and spring onion. Mix together well.

3. Using your hands, divide the mixture and form into small patties, and place in the fridge for 10 minutes to chill.

4. Coat a non-stick frying pan with oil and remove any excess oil with kitchen paper. Fry the patties over a medium heat for about 1 minute on each side.

5. Transfer the patties to the hot tray in the oven and bake for 10 minutes.

6. Meanwhile, add the tomatoes to a small saucepan and warm on a medium heat to break them up. Once the tomatoes are warmed through, take off the heat and stir through the crème fraîche, soy sauce and vinegar. Then blend until smooth using a hand-held blender or transfer to a food processor.

7. Remove the patties from the oven and serve with the tomato sauce on the side and a garnish of basil leaves.