Baby marrow and kale flapjack stack
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.
