Feta, courgette and spinach cakes
Jamie Oliver says, "Nutty bulgur wheat and creamy feta turn these crispy savoury cakes into something really special. Harissa gives them a nice hum of chilli, while the mint and lemon add freshness and zing. For an extra kick, stir a little harissa through yogurt with a pinch of black pepper and a drizzle of extra virgin olive oil, for dolloping over. Delicious!"
- Preheat the oven to gas 6, 200°C, fan 180°C. Cook the bulgur wheat according to the packet instructions, then drain and leave to steam dry.
- Peel and finely chop the onions and garlic, then place in a large non-stick frying pan on a medium-low heat with 1 tsp of oil. Cook for 10 mins, or until softened, stirring regularly.
- Coarsely grate in the courgettes, then finely slice and add the spinach (or use kale, just remove any tough stalks first). Cook for a further 1-2 mins, or until the spinach has wilted and the courgettes have softened slightly. Spoon the mixture into a bowl with the bulgur wheat and leave to cool completely.
- Crack in the eggs, crumble in the feta then finely grate over the lemon zest and squeeze in half the juice.
- Pick, finely chop and add most of the mint leaves, and the harissa. Give everything a good stir, then season to taste with sea salt and black pepper.
- With wet hands, divide the mixture into 12, shape into balls, then flatten into patties about 2.5cm thick. Arrange on an oiled baking tray and bake for 30 mins, or until golden and crisp.
- Scatter over the remaining mint leaves, then cut the remaining lemon half into wedges for squeezing over. Freeze any leftover cakes for a super-simple family meal in a flash. Job done!
Jamie's tip: "Satisfy that burger craving by stuffing these spiced crispy cakes into a wholegrain bun with salad."
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