Ola Everyone! I hope everyone is doing great, and holding back their drool… I mean these are quite a mouth full. Literally. And figuratively.
So I don’t confuse anyone, these are little Greek Courgette Cakes – they taste fantastic, are a bit cheeky, but so full of nutrients. I have chosen to make these Vegan because I like a challenge, and because I feel like if you make something vegan, people who choose to add dairy, or egg to, and can! Because its just that simple to substitute for vegan and non vegan ingredients!
So as you all know by now, I’m Greek. Greek food played a huge roll in my life, as did my mamas cooking, and lucky me…
I HAVE HER IN TOWN THIS WEEK AND SHE IS LITERALLY TAKING OVER MY KITCHEN AND COOKING 24/7! At first I thought she was trying to fatten Myself, Andrew and Dena up, but I really don’t think thats the case anymore because I watched her make Guacamole in 36 seconds, and devour it in under 8. We come from NinJa Roots, eating is like second nature for us.. so since we do so much I figure I must/want to make everything at its best and most nourishing version of itself. Hence these amazing little cakes. They are so yummy, on the middle scale of simpleness and easy to pack up for lunches (** they taste even better as left overs**).
I hope you all enjoy these little gems, because we sure do in my homestead.
2 flax eggs (1 flax egg is 1 tbsp of chia or flax seeds, and 3 tbsp of water – let it sit for 10 minutes)
2 medium courgettes – grated
1 medium white onion – grated
1/4 cup chopped mint
1/4 cup chopped parsley
2 gloves of garlic – grated or finely chopped
1 cup of sprouted seed bread crumbs
4 tbsp of spelt flour
1 tsp baking powder
1/2 cup of nutritional yeast – this is where you can add parm or feta!
4 tbsp of EVOO
1 tsp of red wine vinegar
1 tsp salt
1 tsp cracked pepper
Into a large mixing bowl add all the ingredients (only 1 tbsp of EVOO)
I used my hands to mix and combine everything really well (if you don’t find the mixture “sticky” enough add more flour, but this ratio should be perfect!)
To a large pan add 1.5 tbsp of EVOO, set it at high heat and let it warm up (you want it hot so that the cakes don’t over absorb the oil, and go nice and crispy instead of mushy!)
Now, using my hands I moulded the mixture into small little pancake like cakes
Add about half the mixture to the hot pan cook on each side for around 3 minutes, you’ll know they are ready to flip with the sides begin to look golden and brown- hint** they shouldn’t be hard to flip!
Repeat by adding the rest of the oil, and the remainder of the mixture!
This made us around 18 but that is a seriously rough estimate because I can’t remember how many I shoved into my mouth before taking this picture!