Vegetarian
Veggie Cakes
Chandani Ramasundara
Ingredients Method
1 medium zucchini, grated 1 onion, grated ½ carrot, grated Small pumpkin piece, grated Finley chopped spring onions. 1 clove garlic, minced ½ celeriac, peeled and grated ¾ tbsp. anise seed, crushed ½ tbsp. celery seed 1 tsp. salt 1 pinch ground black pepper 1 egg
1 cup self-raising flour, or as needed
Rice bran oil, for frying
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Mix zucchini, pumpkin, spring onions, onion, carrot, garlic, celeriac, anise seed, celery seed, lightly beaten egg, salt, and pepper together in a bowl. Gradually stir in flour until you have soft, wet dough that sticks to your hands. Heat oil in deep-fryer to 190 degree. Drop dough one tablespoon at a time into the oil, and turn until all sides are golden brown.
Baked Rice & Zucchini
Lauren Griffiths
Ingredients Method
¾ cup brown rice 1 tbsp. sunflower oil 2 onions, chopped 4 garlic cloves, finely chopped
500g green zucchini, scrubbed but not peeled, thinly sliced
500g yellow zucchini, scrubbed but not peeled, thinly sliced
2 tbsp. fresh oregano leaves, coarsely chopped
Cracked black pepper, to season 1 punnet cherry tomatoes, halved 90g reduced fat ricotta ¼ cup grated parmesan Canola or Olive oil spray
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Pre-heat oven to 200 degrees. Cook the rice in unsalted boiling water until al dente, about 35 minutes. Drain and set aside in a bowl. Combine the oil and onions in a large non-stick frying pan and cook over moderate heat until soft, about 5 minutes, stirring frequently. Add garlic and stir for a further minute. Add Zucchini and cook for 5 minutes, until crisp and tender, then stir in the oregano and season with black pepper. Add zucchini mixture to the rice, together with the cherry tomatoes and ricotta and mix well. Check seasoning. Spread evenly in an ovenproof dish sprayed with olive or canola oil cooking spray, then scatter with parmesan. Cover with foil and bake for 20 minutes. Remove foil and cook for a further 10 minutes or until top is golden and filling is bubbling.
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