Baby marrow and kale flapjack stack

July 27, 2016 (Last Updated: November 14, 2018)

Baby marrow and kale flapjack stack

Serves: 15
Cooking Time: 30 mins


  • 200g baby marrows, grated
  • 15ml (1 tbsp) sea salt
  • handful kale, shredded
  • sea salt and freshly ground black
  • pepper, to taste
  • 30ml (2 tbsp) fresh basil, chopped
  • 30ml (2 tbsp) fresh parsley, chopped
  • 150g cream cheese
  • 1 large egg
  • 60ml (¼ cup) cake flour
  • zest of 1 lemon
  • olive oil, to fry
  • lemon wedges, to serve
  • crispy kale chips, to serve



Place the grated baby marrows in a colander and sprinkle with the sea salt. Leave for 15 minutes, then squeeze out as much moisture as possible. Combine with the remaining ingreents and mix well.


Form into fladipjacks and fry in a hot pan with a little olive oil until golden brown on both sides. Serve with lemon wedges and some spicy kale chips.

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