This cake is another version of the courgette balls I've done the other day. But as it got so tasty I decided to share the recipe. One tip, don't get worried if you think the mixture is to lose, it is supposed to be like that, and the reason it that this way you get a crunchy cake on the outside and a smooth texture on the inside. In other words, just what you want for a vegetable cake, right? I hope you like it!
3 courgettes slices
200g Taifun Tofu Rosso cut in tiny cubes
3 sticks of spring onion chopped
1/2 onions chopped
1 tbsp olive oil
1 tbsp parsley and lemon seasoning
6 tbsp flour
50g spinach or watercress chopped
1 - Take the courgette slices into boiled water for 15 minutes to lose its water
2 - In the meantime mix all the ingredients together apart from the flour
3 - Add the courgettes and the flour and mix well
4 - Coke a big tray with baking sheet and divide the mixture into 16 small cakes.
5 - Bake it in a pre-heated oven for 45 minutes at 180c or until the cakes are brown.