Courgette & Smashed Broccoli Skillet Cakes

These super easy vegetarian skillet cakes are a delicious addition to your weeknight meals! Perfect for Meat-Free Monday and for lunches, too.

Courgette & Smashed Broccoli Skillet Cakes

Servings 4
Total Time 40 mins

Ingredients

Cakes

  • 1 broccoli finely chopped
  • 2 courgettes grated
  • 1 red onion finely diced
  • ¼ cup milk
  • 4 eggs
  • tsp salt
  • tsp baking powder
  • 1 cup plain flour
  • 1 drizzle oil

Salad

  • 3 Tbsp olive oil
  • 1 tsp honey
  • 2 tsp vinegar
  • 1 tsp wholegrain mustard
  • ½ punnet cherry tomatoes halved
  • 2 carrots peeled into ribbons
  • 1 radish thinly sliced
  • 1 cos lettuce leaves separated
  • 25 g sliced almonds

To Serve

  • Tomato chutney or tomato sauce optional

Instructions

  • Before you start, bring a small pot of water to the boil. Preheat BBQ hot plate to medium-high (if using).
  • Prep broccoli and cook in pot of boiling water for about 3 minutes, until tender. Drain, add to a large bowl and roughly smash with a potato masher. Prep courgette and onion and add to bowl with all remaining cake ingredients (except oil). Season with pepper and mix well to combine.
  • Heat oil in a large non-stick fry-pan on medium heat. Dollop ⅓ cup measures of cake mix into pan and cook, in batches, for 3-4 minutes each side, until golden and cooked through. Season with a little salt and set aside, covered, to keep warm between batches. Alternatively, cook cakes on BBQ hot plate.
  • Add oil, honey, vinegar and mustard to a large bowl and whisk to combine. Prep tomatoes, carrot, radish and lettuce. Add to the bowl with the dressing and almonds , toss to combine and season to taste with salt and pepper.
  • Serve courgette cakes topped with tomato chutney and salad on the side.
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