Vegetable cakes w/ Tzatziki

Vegetable Cake


  • 3 Zucchini
  • 2 Carrot
  • 1 Parnsip
  • 6 Eggs
  • 50g Shallots
  • Handful of parsley


  • Grate the zucchini, carrot and parsnip. Chop the shallots and parsley. Mix them all in a mixing bowl
  • Line the baking tray with baking paper. Put the ingredients from the mixing bowl into the baking tray
  • Whisk the eggs and drizzle over the vegetables
  • Preheat the oven to 175 degrees celsius and put the baking tray in the oven for 25 - 30 minutes until golden brown.



  • 1/2 Cucumber
  • 200g Greek yoghurt
  • 1 Lemon
  • Fresh mint


  • Cut the cucumber into small cubes
  • Mix the cucumber, yoghurt, juice of the lemon and mint together and keep in the fridge until ready to serve.


Cut the vegetables cakes into 16 squares and dollop a tablespoon of tzatziki on each square to serve.

Serves 4