Baby marrow and kale flapjack stack

Baby marrow and kale flapjack stack

Serves: 15
Cooking Time: 30 mins

Ingredients

  • 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

Instructions

1

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.

2

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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