Zucchini and Haloumi Cakes, with Mushy Peas and Minted Coconut Yoghurt Dressing

by Natalie Ruggeri September 03, 2018 2 min read 0 Comments

Zucchini and Haloumi Cakes, with Mushy Peas and Minted Coconut Yoghurt Dressing

 

Vibrant, nutrient dense, nourishing and a fun way to get those kiddies and big kiddies to eat more veggies.

Making food not only good for you but yummy and fun is most definitely a challenge at times, but trust me you’re onto winner here with this creation!!

 

Ingredients

4 large Zucchinis (grated and drained of excess water)

3/4 cup roughly chopped Haloumi

2 shallots finely diced

2 eggs beaten

1/4 cup almond milk

1/2 cup spelt flour (buckwheat flour can be used for a gluten free option)

1tsp baking powder

2 cloves of garlic

1tsp cumin powder

1tsp salt and pepper

 

Mushy peas

3 cups of baby peas (frozen is fine)

1 tbls olive oil

Salt and pepper to taste

 

Minted Coconut yoghurt dressing

1 cup of coconut yoghurt

2 tbls of fresh mint very finely diced

1/4 tsp cumin powder

Pinch of salt

1 tbls lime juice

 

Directions

 

Make the dressing by placing all ingredients into a small mixing bowl, stir well until combined and place in the fridge ready for serving.

 

Drain the grated zucchini, I find the best way to do this is by placing the zucchini in a thin cloth, a clean chux cloth works the same, add a cup at a time and twist the top of the cloth to encase the zucchini and squeeze, you’ll see excess liquid drain from the cloth, squeeze several times releasing as much liquid as possible, place the drained zucchini in a large mixing bowl, along with the diced haloumi, beaten eggs, milk, shallots and garlic, and stir until just combined, add the remaining dry ingredients and stir until everything comes together.

Heat a non stick frying pan over a medium heat, add a small amount of olive oil or cooking spray, add spoonfuls of the mixture to the frying pan and cook for approximately 2 mins or until golden flip the cakes over and cook until both sides are done, repeat with the remaining mixture, whilst cooking the batches, add the baby peas to a medium sized pot, top with water and salt and cook for approximately 5 mins, drain well, place in a large bowl and mash slightly with a potato masher, add oil and seasoning and stir well.

 

Divide mixture between serving plates, add the cakes and top with the dressing, I’ve sprinkled mine with a yummy baked seed mix for extra crunch and nutrients, yummmmm, Enjoy xx

 



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