Zucchini and Cheese Puffs

Have you got a surplus of zucchini’s in the garden? Not sure what to do with them all? This trialed and tested recipe is a staple in our kitchen durning the zucchini season...

Ingredients:

½ cup of milk of your choice (or simply use water)

1 free-range egg

½ tsp smoked paprika

½ tsp cumin (optional)

½ tsp turmeric (optional)

Salt and pepper

*Feel free to add your preferred spices or mix it up each time!

1 zucchini, grated

2 spring onions, finely chopped (or use red onion)

2 cups of grated cheese (cheddar is best but you can also use standard cheese)

A handful of herbs such as parsley or garlic chives (optional)

1 cup of flour or choose gluten-free flour*

*This recipe works with all sorts of different flours, we have successfully made them with organic white flour, organic buckwheat flour, a mixture of organic corn and chickpea flour…it works each time!

Okay, so this is how you do it:

Preheat the oven to 190C. Line a baking tray or slightly brush the tray with oil

In a large bowl, whisk together the milk and egg. Add the paprika, zucchini, spring onions and cheese.

Sift flour over the flour. Mix well (it becomes a thick paste). Dollop out portions. Bake for 20-25 minutes until deep golden brown and cooked through.

Store in the fridge in an airtight container for several days.

Enjoy!

A great vegetarian pattie on any sandwich!