Feta, Courgette & Spinach Cakes

Saved Tesco/Jamie Oliver recipe; makes 12 cakes. Kale may replace spinach if the tough stalks are removed. Also works in a wholegrain bun with salad.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C, fan 180°C. Cook the bulgur following its packet instructions, drain and leave to steam dry.

Step 2

Finely chop the peeled onions and garlic. Cook in a large non-stick frying pan over medium-low heat with 1 tsp olive oil for 10 minutes, stirring regularly, until softened.

Step 3

Coarsely grate in the courgettes and add the finely sliced spinach. Cook for 1–2 minutes until the spinach wilts and the courgettes soften slightly.

Step 4

Remove from the heat. Stir in the bulgur, eggs, crumbled feta, finely grated lemon zest and juice of half the lemon. Add most of the finely chopped mint leaves and the harissa. Stir and season.

Step 5

With wet hands, divide into 12 balls and flatten into patties about 2.5 cm thick. Arrange on an oiled baking tray and bake for 30 minutes until golden and crisp.

Step 6

Scatter with the remaining mint. Cut the other lemon half into wedges and serve alongside. Freeze leftover cakes if desired.