Courgette, Tomato & Paprika Cake |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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A lovely summer veggie meal, serve hot or cold with a leafy salad. Ingredients:
500 g courgettes, grated |
1 onion, grated |
1 garlic clove, diced |
1 teaspoon ground paprika |
2 eggs |
2 tablespoons olive oil |
75 g self raising flour |
1/2 teaspoon baking powder |
2 tomatoes, cored & roughly chopped |
Directions:
1. Preheat the oven to 180°C/gas 4. Place the courgettes in a bowl with the onion & garlic & mix well.
2. In a small bowl, mix together the paprika, eggs and olive oil with a whisk. Season and stir in the flour and baking powder to make a smooth, thick batter. Mix the batter into the grated courgette mixture.
3. Heat a 20cm non stick ovenproof frying pan over a medium heat with a drizzle of olive oil. Add the courgette mixture; top with the chopped tomatoes and cook for 5-6 minutes on the hob, then transfer to the oven and bake for about 1 hour or until golden and firm to the touch.
4. Remove from the oven and gently ease the cake out of the pan.
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