• 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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