Courgette & Broccoli Skillet Cakes with Fresh Spring Salad

Courgette & Broccoli Skillet Cakes with Fresh Spring Salad

Ready in 40 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, November 7, 2021.
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This recipe is jam-packed with flavours and textures that perfectly capture the essence of spring. Enjoy savoury vegetarian skillet cakes with a light spring salad created with fresh seasonal ingredients.

Ingredients

Cakes

  • 1 drizzle of oil
  • 1 pack fritter flour
  • 1 pack eggs (4 pack)
  • 1/4 cup milk
  • 1 red onion, finely diced
  • 2 courgette, grated
  • 1 broccoli, finely chopped

Salad

  • 2 tsp vinegar
  • 1 tsp honey
  • 3 Tbsp olive oil
  • 1 tsp wholegrain mustard
  • 2 tomato, diced
  • 1 carrot, peeled into ribbons
  • 1 radish, thinly sliced
  • 1 pack sliced almonds
  • 100g baby leaf lettuce

To Serve

  • 100g smoky tomato chutney

Steps

  1. Bring a small pot of salted water to the boil. Heat BBQ hot plate to medium (if using).
  2. Chop broccoli and cook in pot of boiling water for about 3 minutes, until tender. Drain, add to a large bowl and roughly smash with a potato masher. Grate courgette and dice onion and add to bowl with all remaining cake ingredients (except oil). Season with pepper and mix well to combine.
  3. Add oil to BBQ hot plate. Dollop 1/3 cup measures of cake mix onto hot plate and cook, in batches, for 3-4 minutes each side, until golden and cooked through. Season with a little salt and set aside, covered, to keep warm between batches. Alternatively, use this same method with large non-stick fry-pan.
  4. Add oil, honey, vinegar and mustard to a large bowl and whisk to combine. Dice tomatoes, peel carrot into ribbons and slice radish. Add to bowl with dressing, lettuce and almonds, toss to combine and season to taste with salt and pepper.
  5. Courgette cakes topped with tomato chutney and salad on the side.

Nutritional Information

Energy 1712 kj
409 kcal
Protein 17.8g
Carbohydrate 33.2g
Fat 20.9g