Gluten Free Courgette Cakes

Yummy as a side dish with soup to replace bread. Also delicious on their own. 


  • 500g grated courgette
  • 1/4 cup gf flour
  • 2 spring onions sliced finely 
  • 1/2 tsp salt
  • 1 head of flat leaf parsley and a few mint leaves
  • Equivalent 1 egg using an egg replacer or 1tbsp ground flax plus 2.5 tbsp water for vegans, or use a beaten egg if you eat them
  • Sprinkle of paprika
  • Black pepper 
  • Oil to fry


  • Grate the courgette and then add the salt
  • Leave this for 5 minutes then squeeze out the water from the courgette using a nut bag or clean cloth
  • Add the flour, paprika and spring onions and mix well
  • Add the egg or egg replacer and mix
  • Heat the oil in a large frying pan
  • Split the mix into 6 
  • Add these to the pan in batches, pressing the mix down and using your fingers to shape them
  • Flip once one side is golden brown (around 2-3 minutes)
  • I like to leave them in the hot pan off the heat for 5 minutes once both sides are done to firm up a little 

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