October 28, 2016

Zucchini…baby marrow…courgettes – all the same thing! And these little green delights are the perfect match for the Tamarind Chicken with coconut milk & legumes curry but can be used as a vegetarian meal alternative served with a side salad or with a legume curry.

Easy to prepare and super tasty – they will make a wonderful alternative for serving this vegetable to the family.

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A wonderfully light side dish to a coconut milk & chicken curry or as a main meal for a lacto-ovo vegetarian
Recipe type: Side Dish
Serves: 8
  • 6 large zucchini/courgettes/baby marrow (or a whole punnet of small ones) [roughly 6 cups]
  • ½ cup grated lite cheddar cheese
  • 3 Tablespoons grated parmesan
  • 2 large eggs, lightly beaten
  • ⅔ cup coconut flour (or you can substitute with another gluten free flour)
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • ½ tsp chilli flakes
  • 5 Tablespoon olive oil
  1. Grate the zucchini/courgettes/baby marrow and place them into a tea towel and drain out the excess moisture (a LOT comes out so be persistent).
  2. Combine the grated zucchini with the rest of the ingredients (except the oil) and combine well.
  3. Heat half the oil in a pan and making patties out of about 2 tablespoons of the mixture – fry them lightly until they are golden brown on both sides.
  4. Repeat until the mixture is finished.
  5. They store beautifully in the fridge so are also great for leftovers.


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