I started out to make Courgette
Corn Pancakes for lunch but then when I was mid-way in the process my partner decided he was not going to be home for lunch so I needed to change the recipe to something that I could store.
Also, I had added some flour to the recipe so needed to switch to something that would still work.
I (as usual) also did not have some of the ingredients (like corn). You would think not have corn would be a deterrent and I would make something else. Nope.
I ended up doing what I am calling Courgette Cauliflower Cake Fritters.
Makes 10 (Each Cake is about 139 cals)
2 tsp salt
1/2 tsp black pepper
1 tsp dry basil
1 tsp dry oregano
1 tsp peri peri chilli
2 tsp flax seeds
1/2 cup avocado
1 cup cut cauliflower
3 cup shredded courgette
1/2 cup shredded cheddar cheese
3/4 cup amaranth flour
1/2 cup all-purpose flour
Pre-heat the oven to 170 degrees.
Whip the eggs, salt, black pepper, basil, oregano, peri-peri spice, flax seeds and avocado. Add cauliflower, courgette and cheese and mix it with egg-avocado mixture. However, the genius that I am added the flour first. And in the end, add the flour and mix it together.
Make pancakes-fritters of approximately 8 cms/3 inches diameter and bake in the oven until the fritter turn golden brown.
Yogurt Dipping Sauce
I also made a dipping sauce with greek yogurt. It is based on the sauce I saw a friend make to eat with falafel
1/2 cup greek yogurt
1 tbsp chopped dill
1.5 tsp lemon juice
1/8 tsp white ground pepper
1 clove crushed garlic
Mix it all together and you are good to go.