Zucchini, Corn and Sage Pancakes

The method of this recipe is inspired from the original Moosewood cookbook. However, her recipe does not use corn and adds mint instead of sage.

2 zucchinis grated
2 small brown onions finely chopped
2-3 cobs corn
5 eggs separated
50-100g Barambah feta
1/2 tsp sage
Sprinkle smoked paprika
salt and pepper to taste
approx. 1/2 cup flour



Lightly sprinkle zucchini with salt in a colander and leave for at least 15mins. Then, squeeze out all the liquid.


Simmer corn for a few minutes until the colour changes from light to dark yellow, but kernels are not too soft


Remove corn kernels with a sharp knife


Combine zucchini, corn, onion, feta, egg yolks, sage, paprika, pepper and flour.


Beat egg white until they form soft peaks and then fold into the mixture.

Dollop ladles of mixture onto a medium-hot fry pan with butter and cook like a pancake. Be careful not to have the pan too hot that the butter burns. If it does burn, wipe out the pan with paper towel and start again with fresh butter.




Serve with sour cream or yogurt. Add a little mango chutney to really make the flavours pop.

Eggplant Chilli Paneer

Tonight was 'using up stuff the fridge' night. I saw eggplant, corn and green pepper and immediately thought of making Mexican chilli.


However, with no cheese or sour cream to dollop on top, I made do with frozen paneer cheese and a couple of leftover strips of haloumi


Saute finely chopped onion in olive oil. Add chopped red chillies and a spoon of cumin seeds. Add 2 sliced baby eggplant. Fry for a few minutes. Add 1 heirloom tomato (diced) and 3 garlic cloves finely chopped. Add 1/3 cup apple cider vinegar, 1 cup stock and tomato paste (I didn't have any paste left). Add fresh or dried oregano at his point for an authentic Mexican flavour. Add some sour cream if you've got it. I used some smoked paprika and ground coriander at this point. Salt to taste.


Add 1 tin of red kidney beans


Meanwhile fry up paneer cheese. You can buy a big bag from the Indian spice store in McWhirters in Fortitude Valley. It's a great place to pick up all sorts of goodies. Keep paneer frozen in the freezer. Frozen cheese makes life so easy! :)


Fry cubes of cheese in oil and drain on very absorbent paper towel.


Add green capsicum and corn kernels to the bean mixture cook for a few minutes. Add 1/2 lime's worth of juice and diced cheese just prior to serving.


Add chopped coriander and sliced olives to serve. I served it over brown rice, but you can make it more brothy and eat with corn chips if you have them.

Tuna San Choy Bow

Over the weekend we visited Melbourne and caught up with family and enjoyed a wedding of old friends. Melbourne food is fantastic, but eating out reminds me of how delicious eating in can be.

Getting home tonight I was craving Food Connect veges! My cats were grumpy with me, so I tried (without success) to tempt them with a small tin of tuna. That committed me to making something with tuna. So, here's what I did.


Tuna San Choy Bow

Tuna mixture

1 x 95g can of Sirena tuna
1 clove garlic mashed
2 tsp grated ginger
2 small stalks celery finely chopped
2 tbsp whole egg mayonnaise
Handful of sprouted mung beans
1/2 lime's worth of juice
2 green tops of spring onions (I plant them on my balcony, rather than put them in the fridge)
Splash of soy sauce
A few drops sesame oil
Sprinkle of salt



Mix all ingredients and spoon onto a small cos lettuce washed and peeled. Steam a cob of corn and carve off kernels and sprinkle on top.


Crack fresh pepper over the top and splort garlic chilli sauce according to tastes.


Eat with your hands and sigh a big sigh of relief that you're home! :)


I used Frank's Hot sauce. I got to know this whilst living in the USA. It's a gorgeous product and deserves a place in your chilli cupboard.