Courgette, butter bean and feta cakes


  • ½ tsp balsamic vinegar
  • ½ tsp soy sauce
  • 2 tbsp half fat creme fraiche
  • 225 g canned chopped tomatoes
  • 2 tsp groundnut oil
  • 1 spring onion, trimmed and finely chopped
  • 1 handfuls basil, finely chopped
  • + 3 more ingredients
    • 50 g feta cheese, crumbled
    • 120 g tinned butter beans, drained and rinsed
    • 1 large courgette, grated

1. Preheat oven to 220C/200C fan/gas 7 and place a non-stick baking tray inside.2. Scoop up the courgette pieces in your hands and firmly squeeze all the liquid from them. Leave to drain in a colander and squeeze dry again if necessary - it’s important that the courgette is as dry as possible so ...

View full recipe at SpringPad


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