This is a twist on the traditional Turkish zucchini cake, it is high in protein, low in calories and flavoured with healthy herbs. Use up your vegetables for this tasty savoury dish.
For 4 Serving(s)
|250 grams grated zucchini (– let the zucchini settle on paper towels to drain excess moisture for 10 minutes, squeeze it a little more to get out the rest of the moisture and then use it)|
|1/2 red onion (peeled and grated)|
|1 clove of garlic (crushed and peeled)|
|1/4 cup fresh dill (chopped)|
|1 teaspoon coriander seeds|
|1 teaspoon baking powder|
|1 tablespoon pumpkin seeds|
|60 grams wholemeal wholegrain flour|
|120 grams feta cheese crumbled (or vegan feta)|
|3 eggs or ORGRAN ® vegan easy egg made to specification|
|25 ml extra virgin olive oil|
|salt and pepper to taste|
Turkish Bake Directions
Preheat the oven to 180C fan forced
Grease and line a baking loaf tin with baking paper. In a large bowl mix the onion, zucchini, baking powder, wholemeal wholegrain flour, crumbled feta, olive oil, coriander seeds, dill herb, and garlic and mix thoroughly. Whisk eggs (or egg substitute) and combine evenly with the mixture.
Place in the loaf tin and add the pumpkin seeds on top of the loaf.
Bake for 30 minutes. Remove from oven to check if there is still some moisture in the middle of the loaf by pressing down on the loaf.
Return to oven for a further 23-27 minutes or until the mixture is set.
Let the loaf stand in the pan for 10 minutes before serving.
Serve with lemon wedges, extra dill and mint, Turkish bread and yogurt if desired.
diet vegetarian Vegan