Swede and Courgette cakes

Makes 12 cakes |

Ingredients:

• 3 courgettes

• 1 swede 

• 1 cup wholemeal flour 

• Flax seed egg (1 tablespoon of ground flaxseed and 3 of water)

• 1/3 cup corn starch 

• 2 Tablespoon of olive oil 

• 1 Tablespoon of onion powder

• 1 Tablespoon of coriander

• 1 Tablespoon of cumin

• 3 tbsp tahini

• Juice of 1/2 a lime

• Cholula

• Sesame seeds

METHOD:

1. Grate the courgettes and swede, and drain them completely using a dish cloth (I left mine overnight draining in the fridge).

2. Make the flax seed egg by combining 1 tbsp of ground flaxseed with 3 tbsp of water, and leaving it to thicken up for 10 minutes.

3. Combine all the spices, corn starch, flour, 1tbsp of olive oil and the flax seed egg. Add the grated courgette and swede, salt and pepper, and massage it all together.

4. Grease a baking tray with olive oil.

5. Make small round cakes with your hands, and add them to the baking tray.

6. Bake for 2 hours at 180 degrees c, flipping them half way through or till crispy throughout.

7. Make the sauce by combining Tahini with some water and the juice of half a lime.

8. Top the cakes with the tahini sauce, cholula, and some sesame seeds.